Salmon Carpaccio with Citrus Fruits

LAFAYETTE, Ind. (WLFI) - This recipe is from Francisco "Paco" Serrano , Chef and Owner at La Scala Italian Restaurant .

Salmon Carpaccio with Citrus Fruits

This is a great winter appetizer when citrus is readily available and in season. Arugala is a "spicy" and hardy winter green. Spinach or lettuces can be substituted, but the "punch" of arugula is very nice.

Ingredients

• 16 oz. Smoked Salmon (very thinly sliced (Nova Lox style)
• 2 Lemons
• 2 Oranges
• Fresh Arugula
• Fresh Chopped Parsley
• Green Pepper
• Pink Pepper
• Extra Virgin Olive Oil
• Salt

Directions

1. Take 1 orange, peel it and cut into wedges removing the core
2. In a medium bowl, combine the lemons juice and the orange juice, add some parsley, a pinch of salt, pour in some olive oil and whisk vigorously
3. Cut 3-4 lemon slices that will use to garnish the plate
4. With a sharp knife slice the salmon very thinly
5. Place the arugula on a serving plate, arrange the salmon slices over the it, add the orange wedges, sprinkle with fresh ground pepper. Garnish the plate with lemon slices, drizzle the dressing over the salmon and finally pour a little olive oil

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