Serves: 6
Total Calories: 671

FOR THE DRESSING:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons Basil Pesto, homemade or jarred
salt and ground black pepper to taste

FOR THE SALAD:
1 lemon
1 lime
8 ounces skinned and boned salmon fillet, cut into 1/4-inch cubes
1/4 teaspoon crushed red pepper flakes
1 small cucumber, thinly sliced

To make the dressing, mix the ingredients with a whisk in a small bowl.

To make the salad, grate the zest from the lemon and lime on a fine grater. Squeeze the juice from the lemon and lime and toss with the salmon and pepper flakes in a bowl cover. Refrigerate for 45 to 60 minutes (until the salmon is barely flaky) drain. Mound the seviche on a plate and garnish with cucumber slices. Drizzle the dressing over the top.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 671
Calories from Fat: 506

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette