Salmon Carpaccio and Tomato Tarte Tatin

Yes, it sounds like an odd mix, and kind of was, but both were super tasty (next time I'll use two different plates and just suck it up and wash two extra dishes). The nice thing about them is they both bring out fresh summery flavors but you can make them in the winter. The carpaccio recipe I found in the New York Times, and I'd seen tomato tarte tatin recipes and researched a few before landing on this New York Times recipe. The carpaccio was so fresh and the lemon zest and chives perfectly balanced out the richness of the fish. The tomato tarte was flavorful and rich and also looks so pretty with different colored tomatoes! I got these red and yellow grape tomatoes at the farmers market, but Trader Joe's also has great colorful grape and cherry tomato packs. Both dishes aren't terribly hard, but are impressive - good for a special at home date. Especially the individual tarte tatins.


Salmon Carpaccio (for 2)
Ingredients:
8 ounces salmon, preferably wild (if you can't find wild, I try to get the deepest orange color of the other options)
3 tablespoons extra virgin olive oil, plus extra for brushing