GlobeTrotteuse

This dish belongs to my portfolio of starters or light lunches. The most difficult part is to slice the raw salmon in very thin but rather large pieces. I marinate them in olive oil and lemon juice, salt and pepper for couple of hours before I cook them very gently in the oven(150°C), by placing them on baking sheet covered by baking paper, for a few minutes(3-5min). Then I transfer, very carefully, the slices on the plates and serve it with rocket leaves, shavings of parmesan cheese, roasted pine nuts and finally with a drizzle of a good quality olive oil.