Citrus Salmon Slaps
This is a Tim Cushman recipe, a master at preparing raw fish. It’s unique because the hot oil cooks the raw salmon just slightly, while the orange & lime juice adds a light, citrusy flavor.
Chicago-Style Ceviche
Here’s a classic seafood dish with a Chicago twist. I wasn’t sure how the giardiniera would work with salmon ceviche but was pleasantly surprised by the combination. The vinegar in the giardiniera acts as a flavor enhancer, lessening the bitterness of the acidic lemon & limes and brightening the salmon’s natural flavor.