Salmon Carpaccio
Salmon Carpaccio created by a customer*
This no cook starter is easy, splendid and a deliciously fresh way as a meal for two. This meal is typically light, easy to digest, and often served chilled. Think of salmon carpaccio like an Italian-inspired ceviche. The fish is technically raw, but the acid in the lemon juice “cooks” the fish, changing the texture and the color.
Ingredients
- ½ lb. very fresh, sushi-grade salmon fillet
-Juice from 2 Lemons (1/2 cup juice)
-2 tbsp extra-virgin olive oil
-1 tsp sea salt
-1 tbsp capers, drained and dried
-Fresh Daikon Radish Sprouts to sprinkle on top
-Fresh sliced red peppers to sprinkle on top
Preparation Method:
- Rinse and dry the salmon, and wrap the salmon tightly in cling wrap and place in the freezer for 90 minutes – just long enough to thoroughly chill the salmon and make it easier to slice.
- In a small bowl, whisk together the lemon juice, sea salt, and 2 TBS of olive oil into a smooth marinade. Set aside.
- Slice the salmon horizontally as thinly as possible. I found this easiest to do by starting in the center of the filet (the fattest part) and slicing down the edge of the filet towards the thinnest part. Layer some of the salmon slices in a single layer on a large plate or platter.
- Cover the first layer of salmon with a few spoonfuls of the lemon juice and olive oil, making sure the marinade touches every piece. Repeat with more layers until you have used all of the salmon and all of the marinade. Tightly cover the salmon and place in the fridge for at least 1 hour.
- Serve immediately. Salmon is best if consumed the same day, but will keep overnight in the fridge.