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Serves 2-4 • 15 minutes with prep

Pixie Carpaccio

Shiso and tangerine intermingle for an arresting citrus savor.

INGREDIENTS

1- Pixie Tangerines - 1 Tablespoon Pixie Zest

2- Wild King Salmon - 4 Fillets

3- Extra-Virgin Olive Oil - 2 Tablespoons

4- Fresh Rosemary - 1 Tablespoon, Minced

5- Fennel Seeds - 1 Tablespoon

INGREDIENTS

Pixie Tangerines

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6-8 Pixie Tangerines

Meyer Lemons

2 Meyer Lemons

Extra-Virgin Olive Oil

Season To Preference

Purple Shiso Leaf

1/2 Bunch

Fresh Basil

1/2 Bunch

Pecans

1/2 Cup, Chopped

Brown Sugar

2 Tablespoons

Flaked Sea Salt

Season To Preference

STEPS

1

Place sugar in pan and turn to medium heat. Swirl around to evenly melt sugar. Add small cube of butter and pecans to pan and stir to evenly coat. Pour onto wax paper to let cool down.

2

Peel oranges and lemons and cut them into round slices. Arrange them on a plate, layering basil and shiso leaves between every few slices.

3

Chop up candied pecans and sprinkle over tangerines. Top with sea salt.

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