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Ingredients
- 300g salmon fillet, skinned and pin-boned
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp extra virgin olive oil
- 1 tsp grated orange zest
- 1 tsp tiny salted capers, rinsed
- Coarsely ground black pepper
- Orange and lemon wedges, for serving
Method
Finely slice the raw salmon lengthways and arrange the slices in a single layer on a large platter. Mix the lemon juice, orange juice and olive oil; spoon over the top and set aside for 5 minutes. Transfer the salmon to serving plates. Drizzle with a little of the dressing, and scatter with orange zest, capers and pepper.
Serve with small wedges of orange and lemon.
