Delight your senses with this exquisite Salmon Carpaccio recipe that effortlessly combines freshness, zest, and simplicity. This Citrus Salmon Carpaccio is not just an easy salmon appetizer, it is a culinary masterpiece.
Imagine thinly sliced, healthy raw salmon adorned with the vibrant essence of citrus and the crisp embrace of green leaves. This quick salmon starter is a testament to the art of simplicity in the kitchen, ensuring a dish that’s as visually appealing as it is delicious.
Besides this recipe with salmon, there are so many delicious recipes you should not miss. Try the Air fryer salmon skewers, Cured salmon sandwich, Air fryer salmon with skin, Creamy garlic salmon, and Salmon soup. With minimal effort, you’ll create an elegant appetizer. The combination of the delicate salmon, the zesty citrus, and the freshness of green leaves is a healthy and harmonious trio.
What is salmon carpaccio?
The term “carpaccio” originally referred to an Italian dish that consists of thinly sliced or pounded raw meat or fish, typically drizzled with a vinaigrette or dressing and often served as an appetizer. The dish gained popularity for its elegant presentation and the use of high-quality, fresh ingredients.
For those seeking a light and healthy meal, this Salmon Carpaccio recipe is the answer. Salmon is one of the most nutritious foods on the planet, because of its numerous benefits. However, avoid eating raw fish during pregnancy, here’s why.
How to cut salmon carpaccio?
I present you two ways on how to prepare Salmon Carpaccio. Choose whatever method is more suitable for you.
Traditional method; follow these steps for thinly slicing the salmon:
- Select Fresh Salmon. Choose high-quality, sushi-grade salmon for the best results.
- Freeze for Easy Slicing. To achieve thin slices, briefly freeze the salmon. This firms up the flesh, making it easier to slice thinly.
- Prepare the Salmon. Place the salmon on a clean cutting board. Using a sharp knife, cut the salmon against the grain into thin slices. Aim for slices that are around 1/8 to 1/16 inch thick.
- Slice at an Angle. For an elegant presentation, slice the salmon at a slight angle. This creates larger surface areas, perfect for absorbing flavors in marinades or dressings.
- Arrange on a Plate. Place the sliced salmon neatly on a serving plate, slightly overlapping each slice. This creates an appealing presentation for your Salmon Carpaccio.
Remember to work with precision and a sharp knife to achieve the desired thinness for a classic and visually stunning Salmon Carpaccio.
The pounding method:
- Select, freeze, and slice the salmon into large pieces
- Place the slices on a cling film, cover the slices with another piece of cling film, and gently pound the meat with a tenderizer. However, be cautious as this could affect the texture and may not align with the traditional idea of carpaccio. Don’t hit too hard.
- Remove the cling film and place the thinned salmon on the plate.
- Garnish with the citrusy salad.
How to make salmon carpaccio?
Now that the salmon meat is thinly cut or pounded to the perfect thickness, it’s time to make the citrus salad.
For the salad, you will need refreshing and crunchy ingredients that will only add a balanced contrast of texture and flavor to the salmon carpaccio. Use a large bowl to mix the green leaves with slices of orange and peaches. Season everything with salt and pepper and coat with olive oil. Give it a good mix and gently top the salmon carpaccio with the fresh salad.
How to serve salmon carpaccio?
Serve Salmon Carpaccio chilled for the ultimate freshness and flavor. Assemble the delicate slices on a chilled plate to maintain the cool temperature. Timing is key – serve the dish as soon as it’s ready to preserve the salmon’s tender texture and the vibrant notes of the citrusy salad. To enhance the experience, keep the prepared carpaccio in the fridge until serving, ensuring each bite is refreshing. The cool temperature complements the raw nature of the dish, offering a perfect balance of taste and texture for a memorable dining experience.
Easy Salmon Carpaccio with Zesty Citrus Salad
Equipment
- 1 sharp knife
- 1 tenderizer
- cling film
Ingredients
- 7-9 oz salmon 1 salmon steak
- 1/2 medium grapefruit cubed
- 1 medium peach cubed
- 1 handful arugula fresh and crunchy
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black ground pepper
Instructions
- Clean the salmon and remove skin if any
- Thinly slice the salmon or cut thicker slices and use a tenderizer to thinner the meat
- Place salmon slices on a large plate
- Use a bowl to mix arugula with grapefruit and peaches
- Season with salt, pepper and olive oil
- Place the salad on top of the salmon carpaccio
- Serve with pleasure
