Title: Greg Westcott's Pounded Salmon Marinated
Categories: Fish Salmon
Yield: 4 Servings

8	oz	Fresh salmon fillets
4	ts	Sherry vinegar
4	tb	Extra virgin olive oil
2	ts	Fresh lemon juice
1		Garlic clove; minced
2	ts	Minced yellow onion
		Salt and black pepper
1/2	c	Chopped parsley

Slice salmon fillets lengthwise and portion into 2-ounce slices. Place 2 ounce portion between two sheets of plastic wrap or parchment paper. Pound salmon until paper thin. Carefully remove salmon from plasric and place on plate.

In bowl add sherry vinegar, olive oil, lemon juice, garlic, onion, salt and pepper. Then add chopped parsley to mixture. Pour mixture over salmon just before serving. (Salmon needs to marinate only a minute before serving.) Westcott sprinkles the salmon with a pinch of Bottargo, which is dried, salted tuna roe. This product is available only in specialty stores. Makes 4 - 2 oz servings

(with Italian Parsley Vinaigrette)

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/17/98

Recipe by: Minneapolis Star and Tribune 10-7-87

From: Barb At Pk

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