Salmon carpaccio with orange and pomegranate

1. Zest half of an orange and then squeeze. Combine the juice, zests and lemon juice. Salt and pepper. Pour the oil while mixing.

2. Empty the pomegranate seeds, add them in the marinade. Cut the salmon fillet into slices, 3 to 5 mm thick.
Pour some orange marinade in a shallow dish. Place the salmon slices and coat with the marinade. Store for 15 minutes in the fridge.

3. Finely chop the white part of the leek, wash and dry in a clean cloth. Heat the cooking oil in a large saucepan. Fry, in small quantities, the leeks for 2 to 3 minutes. Drain on a paper towel and season with salt.

4. Divide the salmon slices on plates with pomegranate seeds and a little marinade. Place some leeks on top and enjoy.

Photo credit: Sucré Salé