Salmon Carpaccio with Citrus is an elegant cold dish made from raw salmon marinated with fresh citrus juice. Perfect as an appetizer or light second course, it is a delight for the eyes and palate. The combination of the delicate flavors of salmon and citrus brings freshness and lightness to the dish.
Place the salmon on the cutting board and gently extract the bones with tweezers that are located in the meatiest part of the fillet
Take a long, narrow, flexible knife and lay it almost flat on the fillet and start cutting it into thin slices as if it were smoked salmon
As you cut, arrange the slices on the serving plate brushed with 1 tablespoon of oil
Put the salmon in the refrigerator
Peel the orange and lemon with a sharp knife and separate the segments from their membranes
Wash the escarole and chicory, break the leaves of the former by hand and finely chop the latter
Place the salmon, the 2 salads, the citrus segments, and a few thin slices of lime in the center of the plate
In a bowl, dissolve the sugar with the remaining lime juice and the juice from the citrus fruits collected while peeling them
Add salt and pepper, add 4 tablespoons of oil and the chopped chives
Mix the dressing well with a whisk and pour it over the salad and fish, serve fresh
This carpaccio can be prepared differently for those who do not like the idea of eating raw fish. Prepare the citrus juice dressing using half the oil, pour it only over the fish and let it marinate in the refrigerator for a couple of hours; the fish will cook in the dressing becoming opaque in color
Then arrange the salad and citrus in the center of the plate and dress them with lemon juice
Sharp Knife
Scale
Cutting Board
Italy
| Energy (kcal) | 86.09 |
| Carbohydrates (g) | 1.48 |
| of which Sugars (g) | 1.48 |
| Fat (g) | 3.07 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 12.75 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.02 |
