Salmon Carpaccio with White Asparagus & Artichoke

Another delicious yet deceptively simple salmon dish. This is a great way to utilize gorgeous sashimi grade salmon while deviating a bit from the more traditional sushi and sashimi option. Using a few marinated vegetables and a pretty basic dressing, you’ve got yourself an incredible appetizer or a nice light dinner.

Salmon Carpaccio with White Asparagus & Artichoke

Serves 2-4

INGREDIENTS:

• 1lb Sashimi Grade Salmon, Skin-off, bones out
• 4 Stalks Marinated White Asparagus, Sliced into 1/2" Pieces
• 6 Marinated Artichokes, Cut in 1/4's
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Creme Fraische
• 1/2 Cup Olive Oil
• 2 Tablespoons Fresh Lemon Juice
• Lemon Zest
• Fresh Dill
• Salt & Pepper

DIRECTIONS:

1. Add mustard, creme fraische, lemon juice, and olive oil to a mixing bowl and whisk to combine. Season with salt and pepper to taste
2. Slice salmon as thinly as possible and evenly distribute amongst serving plates, layering as desired
3. Evenly distribute the sliced asparagus and artichokes on top of the salmon
4. Drizzle the carpaccio with the dressing and garnish with fresh dill and lemon zest
5. Serve and Enjoy!