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Salmon carpaccio with blackberries, raspberries, and arugula

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Ingredients

  • 1 lb salmon carpaccio
  • ½ cup blackberries
  • ½ cup raspberries
  • 2 cups arugula
  • 3.5 oz parmesan cheese
  • Juice of 4 lemons
  • 6 tbsp olive oil

4 servings

Preparation

Mix the lemon juice, olive oil, salt, and pepper in a deep bowl. Add the arugula and mix well.

Put the salmon slices in 4 starter dishes, then the blackberries, raspberries, and parmesan cheese; lastly, add the arugula salad and the vinaigrette.

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