Squeeze the juice from the lemon and 1 piece of key
lime into a small cup. Add oil and stir to blend.
Toss arugula and cucumber with some of the dressing
and set in the center of the salmon.
Drizzle the remaining dressing over the salmon. Place
capers in a circle around the salad. Cut the remaining
piece of key lime into wedges and use as a garnish.
Makes 1 serving.
Tip: Serve with toast and butter.
3 1/2 ounces Kirkland
Signature Imported
Norwegian Smoked
Salmon
1/4 lemon
1/4 key lime, halved
1 tablespoon oil
Small handful of arugula
Cucumber, sliced into
4-6 thin ribbons
Capers, for garnish
Salmon Carpaccio
Kirkland Signature/Foppen
Tilapia Ceviche
Rain Forest Aquaculture
7 ounces Rain Forest* fresh
tilapia ( 1 large fillet)
2 tablespoons minced leek
(green part only)
2 tablespoons minced
red onion
1 1/2 ounces boiled
potato, cut in cubes
Cut tilapia into small square pieces. Place in a bowl,
then add leek, onion, potato and hazelnuts.
Pour lemon juice over the ingredients. Add merken
and salt and pepper to taste. Gently mix to blend.
Serve immediately. Makes 2 servings.
Brands may vary by region; substitute a similar product.
2 teaspoons chopped
toasted hazelnuts
1 3/4 ounces lemon juice
A pinch of Chilean merken
(smoked chile powder)
Salt and freshly
ground pepper
