Here in Canada, we have access to a wide of array of salmon products (mostly good). This fish is versatile as it can be baked, grilled, pan-seared, steamed, fried and for you sushi lovers – raw/rare.

Today I present to you an appetizer of sliced salmon that is marinated using salt, sugar and tsipouro (Greek grappa). The combination of these ingredients “quick cures” the fish, making it a little firmer, buttery in texture and flavourful.

Of course there are accents of extra virgin olive oil, lemon, pinch more salt and some chili, scallions, toasted sesame seeds for garnish.

Salmon Marinated in Tsipouro

Recipe by Peter MinakiCourse: AppetizersDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 10 thin slices of salmon

• sea salt

• white sugar

• Tsipouro (or regular grappa)

• fresh squeezed lemon juice

• extra virgin olive oil

• 2 tsp. chopped fresh red chili

• 2 tsp. sliced scallions

• 1 tsp. lemon zest

• 1 tsp. toasted sesame seeds

Directions

• Slice and arrange your salmon on a platter. Evenly sprinkle the salt, sugar and drizzle the tsipouro over the fish. Wait 5 minutes.
• Add the remaining ingredients (in the order listed) and serve.

Notes

• Tsipouro: Tsipouro is made from the grape skins and stems – it’s Greek grappa. It is sold with anise flavour and without. This recipe uses tsipouro without anise.