Salmon Carpaccio
User Reviews
5
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
267 kcal
-
Course
Main Course, Appetizer
Salmon Carpaccio
Description
Thin salmon fillet slices are artfully arranged around plates, with a fresh bed of arugula placed at the center. The dressing, made from mayonnaise, lemon juice, horseradish, and freshly ground black pepper, is drizzled over the fish, adding creaminess combined with citrus and pungent heat.
Capers and slivered red onion add bursts of briny and sharp flavor while also contributing contrasting textures. The dish is typically served immediately, preserving the delicate texture and fresh flavors of the raw salmon.
Lemon wedges allow additional customization of acidity and brightness at serving. This preparation highlights the richness of the salmon balanced by fresh, peppery greens and piquant dressing elements.
For those unable to consume raw fish, cooked flaked salmon can be substituted though the delicate textures will differ. Toasted crostini may be provided to scoop up the carpaccio, adding crunchy contrast.
Ingredients
- 350 grams salmon fillet About ¾ lb but you can use a little more or less as you like, boneless
- ⅓ c mayonnaise (Japanese mayonnaise is my preference)
- 1 tablespoon lemon juice (Plus more for garnish)
- 1 teaspoon horseradish Jarred horseradish is what I've used here but fresh works well too, grated
- ½ teaspoon black pepper freshly ground
- salt to taste
- 4 c arugula
- ½ c red onion slivered
- 2 tablespoon capers
Instructions
Make the carpaccio dressing
- Mix together mayonnaise, lemon juice, horseradish and pepper. Season to taste with salt and pepper and set aside.
Assembling Salmon Carpaccio
- Thinly slice salmon at a low slant as shown in the pictures above. Lay salmon slices evenly around outside of 4 plates.
- Place 1 cup arugula in the center of each of 4 plates.
- Drizzle flavored mayonnaise dressing evenly around each plate over the salmon. Sprinkle salmon and arugula with capers, red onion slivers and extra salt and pepper to taste.
- Serve right away as is or add thin slices of toasted crostini to scoop carpaccio onto.
Notes
- Raw seafood is not recommended for pregnant women or children under 5; use cooked flaked salmon as a substitute if needed.
- Serve with lemon wedges and sea salt for guests to season individually to taste.
- Optionally, drizzle a little lemon juice and olive oil over the arugula to add brightness and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 279mg | 12% |
| Potassium | 544mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
