Salmon Carpaccio With Cherry Tomatoes & White Corn
Salmon 12 oz salmon all fat removed salt & pepper Slice salmon thin. Season lightly. Divide & thinly spread on 4 plates. Reserve
Marinade 1 cup cherry tomatoes 1 cup roasted corn 3 T chopped onion 1 tsp chopped garlic 1 fresh bay leaf 3 T olive oil 3 T white wine 1 tsp champagne vinegar 2 T water 1 T extra virgin olive oil in a sauce pot heat oil. Add cherry tomatoes. Cook to soften. Add onion & bay. Cook 1 minute. Stir in garlic. Crush tomatoes to remove the juice. Add wine & vinegar. Cook 2 minutes & add water. Add E.V.O. Boil & spoon directly over salmon. Salmon will cook on the plate. Serve with a small salad on top. Enjoy!!!!!