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Salmon Carpaccio with a Melon

by Olexiy Bayev
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This post is also available in: Русский (Russian)

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 of salmon
  • 150 g 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 of melon using a vegetable peeler. Then knife in half longwise.

Knife the melon in half longwise for salmon carpaccio with a melon
Slice 150 g 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

Put a layer of melon on the plate for salmon carpaccio with a melon

Put a layer of salmon on the top for salmon carpaccio with a melon


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.

Sprinkle with balsamic, salt, pepper. decorate with rush leaves for salmon carpaccio with a melon

Serve salmon carpaccio with a melon

Salmon Carpaccio with a Melon

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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.
Salmon Carpaccio with a Melon easy to make step-by-step recipe
CourseDinner, Snack
CuisineItalian
Cook Time10 minutes
Total Time25 minutes
Servings2
Calories319kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 150 g salmon
  • 150 g melon
  • balsamic icing
  • 3-4 tbsp olive oil
  • ½ lemon
  • a few arugula leaves
  • salt
  • pepper

Instructions

  • 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.

Nutrition

Calories: 319kcal | Carbohydrates: 7g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2567IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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