Marinated Salmon Carpaccio with Green Apple and Dill

• 1 pound super fresh (sushi-grade) salmon fillet, in 1 boneless piece
• 1 lime, zested with a microplane or fine-holed grater, pith discarded, segmented, pithy pulp reserved
• 1 small orange, zested with a microplane or fine-holed grater, pith discarded, fruit segmented, pithy pulp reserved
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fennel seeds, ground in a spice grinder
• 1 shallot, cut into small dice
• 3 tablespoons olive oil
• 1 large green apple
• 3 tablespoons coarsely chopped dill

1. Layout the salmon on an immaculately clean work surface.
2. With a very sharp, thin-bladed knife, ideally a boning or salmon knife, horizontally slice the salmon as thinly as possible, working on a slight bias from top to bottom.
3. You should have about 12 slices (3 per portion).
4. Lay about 3 salmon slices on each of 4 chilled or cold salad plates, pressing them together to form a single layer covering the surface of the plate.
5. Squeeze the lime and orange pulp into a small bowl, extracting as much juice as possible.
6. Add the mustard, fennel seeds, shallot, and olive oil and whisk to combine.
7. Add the lime and orange segments.
8. Spoon a scant layer of this marinade evenly over each portion of salmon and marinate in the refrigerator for 10 minutes while you prepare the apple.
9. Peel the apple and use a vegetable peeler to cut it into a fine julienne.
10. Put it in a small bowl and add the lime and orange zests and dill.
11. Toss and set aside.
12. Mound some dressed apple in the center of each carpaccio and serve at once.

super, lime, orange, mustard, fennel seeds, shallot, olive oil, green apple, dill

Taken from www.cookstr.com/recipes/marinated-salmon-carpaccio-with-green-apple-and-dill (may not work)