Salmon Carpaccio with Lime and Mustard Dip

Cut the salmon into narrow slices and divide evenly among 4 plates, season lightly with salt. For the marinade, stir all the ingredients listed except the oil heartily, then toss in the oil and season.

For the dip, stir all ingredients and season. Later, cook the carpaccio very lightly under the broiler. Cut the arugula into strips, spread evenly on the carpaccio and form enough dressing over it. Pour over the dip.

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