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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 12: Place the salmon on the cutting board and, using tweezers, gently remove the bones found in the fattest part of the fillet
Step 2 of 12: 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
Step 3 of 12: As you slice, arrange the slices on the serving plate brushed with 1 tablespoon of oil
Step 4 of 12: Place the salmon in the refrigerator
Step 5 of 12: Peel the orange and lemon alive with a small sharp knife, separating the segments from their membranes
Step 6 of 12: Wash the escarole and the chicory; tear the leaves of the first with your hands and finely slice the second
Step 7 of 12: Place the salmon, the 2 salads, the citrus segments, and a few thin slices of lime in the center of the plate
Step 8 of 12: In a bowl, dissolve the sugar with the remaining lime juice and the juice from the citrus fruits collected while you were peeling them
Step 9 of 12: Season with salt and pepper, add 4 tablespoons of oil and the chopped chives
Step 10 of 12: Mix the dressing well with a whisk, pour it over the salad and fish, and serve fresh
Step 11 of 12: 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
Step 12 of 12: Then arrange the salad and citrus fruits in the center of the plate and season them with lemon juice
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving141 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,379 kJ330 kcal | 977 kJ233 kcal |
| Fat | 27.06 g | 19.16 g |
| of which saturated fatty acids | 5.16 g | 3.65 g |
| Carbohydrates | 2.68 g | 1.9 g |
| of which sugars | 2.68 g | 1.9 g |
| Fibre | 0.52 g | 0.37 g |
| Protein | 18.81 g | 13.32 g |
| Salt | 0.1 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
