Citrus Salmon Carpaccio is an elegant cold dish made with raw salmon marinated in fresh citrus juice. Perfect as an appetizer or a light main course, it is a pleasure for both the eyes and the palate. The combination of the delicate flavors of salmon and citrus gives the dish freshness and lightness.
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Place the salmon on the cutting board and, using tweezers, gently remove the bones found in the fattest part of the fillet
Take a long, narrow, flexible-bladed knife, lay it almost flat on the fillet, and begin slicing it into thin slices as if it were smoked salmon
As you slice, arrange the slices on the serving plate brushed with 1 tablespoon of oil
Place the salmon in the refrigerator
Peel the orange and lemon alive with a small sharp knife, separating the segments from their membranes
Wash the escarole and the chicory; tear the leaves of the first with your hands and finely slice the second
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 you were peeling them
Season with salt and pepper, add 4 tablespoons of oil and the chopped chives
Mix the dressing well with a whisk, pour it over the salad and fish, and 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 of the oil, pour it only over the fish, and let it marinate for a couple of hours in the refrigerator; the fish will cook in the dressing, becoming opaque in color
Then arrange the salad and citrus fruits in the center of the plate and season them with lemon juice
Sharp knife
Kitchen scale
Cutting board
Italia
| 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 |
