- 1 pound trimmed skinless center-cut salmon fillet
- Olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons finely grated lime zest
- Fine sea salt
- Using a very sharp thin-bladed knife, cut the salmon fillet straight down across the grain into delicate 1/8-inch-thick slices; you should have at least 32 slices. (Alternatively, ask your fishmonger to do this for you.) Lightly oil a baking sheet, set a salmon slice on it and bring the ends together to form a loop. Repeat with 3 more slices, arranging the rounded sides out like the petals of a flower and bunching the ends together in the center; try not to overwork the slices. Repeat with the remaining salmon slices to make a total of 8 rosettes.
- Preheat the oven to 350°. In a bowl, combine the lime juice, ginger and lime zest. Sprinkle about 1/2 teaspoon evenly over each rosette and season with salt. Bake in the center of the oven for about 3 minutes, or until the salmon is opaque around the outside and still bright pink inside. Using a spatula, transfer the rosettes to small warmed plates and serve.
The rosettes can be refrigerated on the baking sheet for up to 1 day.
A full-bodied Champagne like the Veuve Clicquot Rosé Réserve works particularly well with citrus and offers a nice counterpoint to the rich salmon.