The smoked salmon with lemon and green pepper is an easy recipe. It can be served as an appetizer or a main course, though in this case I recommend serving it with a nice side dish.
Those who follow my blog may have noticed that meat and fish main courses are not abundant on my recipe list, in fact, they are quite missing! This is because I haven’t bought meat for years except on rare occasions, and I buy fish very rarely.
One reason fish rarely graces our table is that my husband doesn’t eat it, except for a few (rare) types of fish, and smoked salmon is not one of them. But the other day while shopping, I saw it and… impulsively put it in the cart. It’s essential to vary the menu, it’s good for health 😊 and a dish of smoked salmon with lemon will only do us good today! (for me and the kids, as for my husband… who knows what he’ll eat! 😅).
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👇 Here are more of my recipes with salmon: 👇
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 oz smoked salmon (in a fillet)
- 1 lemon (juice)
- lemon zest (grated, from half a lemon)
- extra virgin olive oil
- green peppercorns (to taste)
Tools
- Knife
- Lemon Zester
Steps
Slice the salmon fillet into thin slices with a sharp knife and lay the slices on a plate without overlapping. Of course, you can use pre-sliced salmon for an even quicker preparation.
Prepare an emulsion of oil and lemon juice and pour it over the salmon. The lemon I used was particularly juicy, yielding 8 generous tablespoons of juice.
Grate the zest over the salmon and add the green peppercorns drained from the brine (I also briefly rinsed them under running water).
It can be served immediately, or allowed to marinate and chill in the fridge for a while.
We enjoyed it nice and fresh, accompanied by a small salad of arugula and fresh mushrooms.
I recommend draining it from the marinade, if abundant, and adding a drizzle of oil before serving.
No Salt Tips
This dish does not require salt, as smoked salmon is already salty. Moreover, green pepper is an excellent flavor enhancer.
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs time to adjust and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that do not disperse flavors (grilling, en papillote, steaming, microwave)
▫ Do not bring the salt shaker to the table!
▫ Sometimes allow yourself a treat. It’s good for your mood and helps you persevere.
If you cannot give up on salt:
▫ You can still try my recipes, seasoning to your taste.
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On WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, Cooking and Beyond and Exactly What I Was Looking for! and if you want… subscribe to my Newsletter
