Appetizers Salmon Carpaccio with a Melon by Olexiy Bayev July 27, 2020 Published: July 27, 2020Last Updated on March 28, 2023 2.9K views 2.9K Originally, carpaccio is thin-sliced fresh pork, dressed with a mix of olive oil and lemon juice (or vinegar), parmesan, and rush salad leaves. Today, there’s plenty of carpaccio variations. It can be made of vegetables, fruits, different kinds of fish, chicken, etc. I still can’t manage to cook an original carpaccio at home. The reason is I can’t trust the quality of meat that I can afford. But with salmon things are different. The simple version of salmon carpaccio is thin-sliced fish, sprinkled with olive oil, lemon juice or vinegar (wine one or balsamic), add parmesan and decorate with rush leaves. Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish. What You Need to Cook Salmon Carpaccio with a Melon INGREDIENTS: 150 g (5,3 oz) of salmon 150 g (5,3 oz) of melon Balsamic icing 3-4 tbsp of olive oil 1/2 of lemon a few arugula leaves Salt, pepper EQUIPMENT: Nothing, that you wouldn’t have How to Make Salmon Carpaccio with a Melon: Step-by-Step Instructions🔪 STEP 1. SLICE THE MELON AND SALMON The easiest way to slice 150 g (5,3 oz) of melon using a vegetable peeler. Then knife in half longwise. Slice 150 g (5,3 oz) of salmon with a sharp knife. I recommend to put it to the freezer for 30 minutes beforehand. Then take off and start slicing right away. As the fish would be a bit frozen it won’t look like jelly under the knife press. STEP 2. PUT A LAYER OF MELON ON THE PLATE AND THEN A LAYER OF SALMON STEP 3. PREPARE THE DRESSING: LEMON JUICE + OLIVE OIL. ADD TO YOUR CARPACCIO, SPRINKLE WITH BALSAMIC, SALT, PEPPER. DECORATE WITH RUSH LEAVES. Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio. Salt a bit and pepper. Scatter a few arugula leaves on top and add the balsamic sauce. Salmon Carpaccio with a Melon No ratings yet Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish. Pin Recipe Print Recipe CourseDinner, SnackCuisineItalian Cook Time10 minutes minutesTotal Time25 minutes minutes Servings2 Calories319kcal Equipmentnothing, that you wouldn’t have Ingredients Metric - US Customary150 g salmon150 g melonbalsamic icing3-4 tbsp olive oil½ lemona few arugula leavessaltpepper InstructionsSlice 150 g of melon using a vegetable peeler. Then knife in half longwise.Slice 150 g of salmon with a sharp knife. Put a layer of melon on the plate and then a layer of salmon.Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio.Salt a bit and pepper.Scatter a few rush leaves on top and add the balsamic sauce. NutritionCalories: 319 kcal | Carbohydrates: 7 g | Protein: 16 g | Fat: 26 g | Saturated Fat: 4 g | Cholesterol: 41 mg | Sodium: 46 mg | Potassium: 533 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2567 IU | Vitamin C: 25 mg | Calcium: 29 mg | Iron: 1 mg Pin1Yum1TweetShareTelegramVibeFlip2 Shares Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Cucumber salad with sour cream, onion and dill Сhickpeas with lime and chili Caramelized onions Sea scallops baked with chanterelles and cream sauce Mushroom appetizer with sherry Super Easy Roasted Zucchini in Parmesan Breading Roasted zucchini’s and cheese patties Baked Brie Bread with Spicy Strawberry Jam Greek Eggplant Meze with Red Bell Pepper Cretan Dakos Salad Olexiy Bayev