When it comes to the kitchen, many of us feel like underperformers. Whether we have a hard time following a recipe or our cooking skills are rudimentary, sometimes we fall into the trap of thinking we don’t belong in a kitchen. Lombardi’s is here to tell you why you’ve got to change that mindset, and we’re giving you actionable steps to do so. Today, we will show you how to take our Orlando seafood, particularly some salmon, and prepare it in several different ways. You’ve got to own your kitchen, and this is the first step in doing so.
A Carpaccio is traditionally a dish comprised of thinly sliced beef, but we’re using salmon instead. Grab your boneless, skinless fillet of salmon and slice it as thinly as possible. Place these slices in between some plastic wrap and carefully pound them to a 1/8th-inch thickness. Place them on a plate, and top them with minced egg, bits of radish, some herbs, and drizzle the dish with citrus juice and olive oil.
Choose a fillet and chop it up into tiny pieces to where it resembles ground beef. Mix this with other ingredients like a tablespoon of fish sauce, fresh herbs, a minced shallot, some citrus juice, oil, and salt and pepper to taste. You may then serve this in a bowl with some crackers.
Typically, ceviche is made with a lighter fish, but salmon will do just as well. You’ll cut your fillet into small cubes, and then pour ½ cup of lemon and ½ of lime juice on it. Toss in some minced jalapeno, diced mango, red onion, cilantro, and salt and pepper. Once cooked, drain and retain the liquid and reserve to the side. Add the ceviche to a bowl with some greens and pour more liquid in as necessary.
See how simple it was to manipulate our fillets of salmon into a variety of cuts and textures? Allowing yourself room to be creative is the only way you will gain confidence in the kitchen. Lombardi’s is your source of seafood, Orlando! Stop by our market on West Fairbanks Avenue today to try these methods out on your own.