Salmon Carpaccio

With Amelia O'Reilly & Nico Monday

Nico Monday and Amelia O’Reilly on the outdoor deck of their Market Restaurant make a simple seafood version of the famous Italian appetizer. The original version consists of thin shavings of raw beef fillet drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. Here they show you how to properly pound out the salmon into thin fillets and serve with freshly made lemon vinaigrette. On top of that, they serve the carpaccio with a fresh herb salad of parsley, rocket, chives and dill; topped with locally grown French breakfast radishes.

From Food for Thought by Heather Atwood; Amelia O'Reilly and Nico Monday, both chefs who trained at Chez Panisse with Alice Waters, decided to open The Market on River Road in Annisquam, thus becoming unofficially or not, the first Chez Panisse missionaries to arrive on Cape Ann. Amelia and Nico hope to convert a population to delicious, seasonal foods grown, raised, and fished for right here.
They sat with me recently and simply confirmed two basic truths to the Chez Panisse tenet: 1. The less a food travels, the less you have to manipulate it to taste good. 2. Be conscious. Amelia O'Reilly grew up in Lanesville, eating her father's freshly pulled lobsters and caretaker RoRo Aeillo's robust Sicilian dinners, like fresh tomato sauce made brilliant pink with whole-milk ricotta cheese. Nico grew up in Berkeley. Alice is his godmother. Both chefs understood early the taste of whole, homemade foods. Contact Heather at heatheraa@aol.com. Her blog is at gloucestertimes.com/foodforthought