Seafood > Salmon > Appetizer

Salmon Carpaccio Recipe

Ingredients with Measurements:
- 8 oz fresh salmon fillet
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup thinly sliced red onion
- 2 tbsp capers
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Sharp knife
- Cutting board
- Plastic wrap
- Mandoline slicer (optional)

Step-by-step instructions:
1. Rinse the salmon fillet and pat it dry with paper towels.
2. Using a sharp knife, slice the salmon as thinly as possible. If you have a mandoline slicer, you can use it to make the slices even thinner.
3. Arrange the salmon slices on a large plate, slightly overlapping them.
4. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
5. Drizzle the dressing over the salmon slices.
6. Scatter the sliced red onion and capers over the salmon.
7. Sprinkle the chopped parsley on top.
8. Cover the plate with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.


Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 2-4 people.

Nutritional information:
Calories: 300
Fat: 25g
Protein: 15g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 600mg

Substitutions for ingredients:
- You can use any type of fresh fish for this recipe, such as tuna or sea bass.
- If you don't have capers, you can use chopped green olives instead.
- You can use any type of fresh herbs you like, such as dill or chives.

Variations:
- Add some thinly sliced fennel or cucumber for extra crunch.
- Top the salmon with some shaved Parmesan cheese or crumbled feta cheese.
- Use lime juice instead of lemon juice for a different flavor.

Tips and tricks:
- Make sure your knife is very sharp to make thin, even slices of salmon.
- If you don't have a mandoline slicer, you can use a vegetable peeler to make thin slices of red onion.
- Serve the salmon carpaccio with some crusty bread or crackers to soak up the dressing.

Storage instructions:
Cover the plate with plastic wrap and refrigerate for up to 2 days.

Reheating instructions:
This recipe is meant to be served cold, so there's no need to reheat it.

Presentation ideas:
Arrange the salmon slices in a circular pattern on a large plate for an elegant presentation.

Garnishes:
Garnish the salmon carpaccio with some lemon wedges and additional chopped parsley.

Pairings:
Serve the salmon carpaccio with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
- Grilled zucchini with garlic and lemon

Troubleshooting advice:
- If your salmon slices are too thick, they may not cook evenly. Use a sharp knife or mandoline slicer to make thin slices.
- If your dressing is too tart, you can add a pinch of sugar to balance the flavors.

Food safety advice:
- Make sure your salmon is fresh and has been properly stored.
- Wash your hands and all utensils before handling the salmon.
- Refrigerate the salmon carpaccio until ready to serve.

Food history:
Carpaccio is an Italian dish that typically consists of thinly sliced raw beef or fish. It was invented in the 1950s by Giuseppe Cipriani, the founder of Harry's Bar in Venice.

Flavor profiles:
This salmon carpaccio is light, fresh, and tangy, with a subtle saltiness from the capers.

Serving suggestions:
Serve the salmon carpaccio as an appetizer or light lunch.

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Taste: Fresh, Tangy, Zesty, Citrusy, Savory