Salmon Carpaccio

    • Prep Time
    • 15 mins
    • Yield
    • 1 platter
    • Difficulty Level

This is a recipe for salmon carpaccio. The salmon fillet is served raw like a sushimi or a tartare. It’s delicious, refreshing and perfect for the health conscious.

It makes for a beautiful presentation and a light appetizer. I serve with some capers and a fresh green salad on the side. Enjoy!

Rate Recipe

28 Ratings

Ingredients

  • 1/2 lb very fresh salmon fillet, bones taken out
  • 2-3 tbsp extra virgin olive oil
  • 2 lemons, juiced and zested
  • 1 tbsp capers
  • sea salt
  • pepper

Instructions

  • 1. Place the fillet in plastic wrap and freeze it for about 15 minutes. This will help you slice the salmon into thinner slices.
  • 2. Thinly slice the salmon, placing the fish in a single layer on a large platter.
  • 3. Top the salmon with capers, season with salt and pepper and drizzle with olive oil and lemon juice. Serve.

Instructions

  • 1. Place the fillet in plastic wrap and freeze it for about 15 minutes. This will help you slice the salmon into thinner slices.
  • 2. Thinly slice the salmon, placing the fish in a single layer on a large platter.
  • 3. Top the salmon with capers, season with salt and pepper and drizzle with olive oil and lemon juice. Serve.

Rate this recipe

  • 28 people rated this recipe

  • Average Rating

    (3.4 / 5)


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