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
- 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
- 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
- nothing, that you wouldn’t have
- 150 g salmon
- 150 g melon
- balsamic icing
- 3-4 tbsp olive oil
- ½ lemon
- a few arugula leaves
- Slice 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.