Salmon Carpaccio With Lime and Chives


  • 2 pounds very fresh salmon fillet
  • Juice of 2 limes (or to taste)
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped chives
  • Coarse salt and freshly ground pepper to taste
  • 16 thin strips of chive, about 14 inches long
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      332 calories; 25 grams fat; 4 grams saturated fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 62 milligrams cholesterol; 67 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.


  1. With a very sharp knife, cut the salmon into thin slices. Divide them among eight plates, without overlapping them.
  2. Combine the lime, olive oil and chives. Season to taste with salt and pepper.
  3. Spoon the dressing evenly over the salmon slices. Cover with plastic wrap and refrigerate for 30 minutes.
  4. About five minutes before serving, remove the salmon from the refrigerator. Put two strips of chives in a V shape onto each plate and serve.

You Might Also Like