Salmon Carpaccio with a Melon
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.
- 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.
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