Fresh and tasty, salmon carpaccio is a quick and very simple dish to prepare. With the most varied dressing it will acquire a different flavor every time
In these summer days, the high temperatures make you want fresh and light food, to be prepared in a short time, preferably without having to light the fires. Among the summer dishes full of taste there are undoubtedly the carpaccio, of meat or fish, to be seasoned in a few moves with genuine ingredients. Among them, the salmon carpaccio it is easy to prepare and with the right combinations it can become a quick appetizer or a second delicious.
Let's eat the fish safely
The fish, however to be eaten raw, must have been killed, to prevent it from developing bacteria and parasites (such asanisakis) capable of causing infections, sometimes very dangerous for health. To avoid these inconveniences, if it has not been killed by your fishmonger, leave it in the freezer for 96 hours, at -18 °: in this way you will be sure not to run into unpleasant surprises.
Different dressing, never the same taste
The nice thing about carpaccio is that it changes flavor depending on the dressing with which you will choose to bring it to the table. In the case of salmon, for example, in addition to an excellent quality extra virgin olive oil, you can choose from the juice of different citrus fruits: orange (more delicate), lemon (more pungent), lime (more refined). Even grapefruit, with its particular taste, is suitable as a dressing for your carpaccio. And then pepper (of all colors and flavors), aromatic herbs (mint, chives, basil, marjoram, lemon thyme), vegetables (leeks, celery, peppers): you really have an infinite choice of ingredients to combine with your salmon to make it different every time.
The recipe for salmon carpaccio
Get a whole piece of salmon and with your fingers massage it for the entire length, to check for any thorns. Remove them with a special pliers, pulling in the direction of the plug itself. At this point with a long and smooth blade knife cut the slices of carpaccio that you will place on a serving plate. Prepare separately an emulsion with extra virgin olive oil and lemon juice. With this, season the carpaccio, cover it with a sheet of cling film and leave it to marinate for an hour in the fridge. First serve it, garnish with a few leaves of mixed salad, a few grains of pink pepper, a pinch of Maldon salt and, if you like a spicy tone, a grated ginger.
