| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 28g | 6g | 2g |
| sugars | fibre | protein | salt |
| 1g | 1g | 22g | 0.47g |
Why I Love Italian Salmon Carpaccio
One of my favorite escapes in the culinary world is the experience of Italian seafood cuisine, and this Salmon Carpaccio is one of them. I absolutely adore this recipe not only for its simplicity, but also for its delicate flavors and engaging textures. It’s a light yet filling dish, perfect for a warm Georgia summer evening or a traditional Italian Christmas celebration.
The Elements of Salmon Carpaccio
The ingredients of Salmon Carpaccio are quite simple, but each one holds its own intricate charm. Choosing fresh, skinless salmon fillets is key. The meat, rich with Omega-3 fatty acids, is beautifully soft and tender. Drizzled with high-grade extra virgin olive oil and fresh lemon juice, it retains its inherent freshness while taking on a mild citrus tang. The addition of capers offers a distinctive briny flavour which harmonises beautifully with the smoky taste of the thinly sliced salmon.
A Reminiscence of the Afro-Southern Fusion
The balance and coordination in the Salmon Carpaccio, I believe, is reminiscent of the fusion that inspires my kitchen. My Afro-Southern roots always remind me to seek harmony in the marriage of flavors. Much like the interplay of warmth in Southern cooking and the intensity of West Africa’s staple dishes. The sprinkle of fresh arugula adds a peppery impression, while a dusting of shaved parmesan gives a nice, creamy finish to the dish. This balance and complementary flavor play seems to echo the Afro-Southern philosophy in the heart of a traditional Italian delight.
The final subtle layer of salt and freshly ground black pepper along with delicately fanned out thin lemon rounds for a garnish gives the dish a professional sheen that would make even a seasoned Italian chef, like Giuseppe Merra, proud. The dish is an homage to a tradition, a creative manifestation of my Afro Southern fusion and an embodiment of my love for excellent, delicious and hearty meals.
For those moments when you crave a dish that’s refreshing and rich, filling but not too heavy, I wholeheartedly recommend my palate-pleasing Salmon Carpaccio.
What You’ll Need
- 1.5 pounds of fresh, skinless salmon fillets
- 1 cup of extra virgin olive oil
- 1/4 cup of fresh lemon juice
- 1/2 cup of capers, drained and rinsed
- 1 cup of fresh arugula
- 1/2 cup of shaved Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 lemon, sliced into thin rounds for garnish
Method
Step One
Take the 1.5 pounds of fresh, skinless salmon fillets and cut them into extremely thin slices. Lay these slices out on a serving platter, ensuring they do not overlap.
Step Two
In a medium-size bowl, combine 1 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, and salt and freshly ground black pepper to taste. Whisk these ingredients together until they are thoroughly mixed.
Step Three
Generously drizzle the olive oil and lemon juice dressing over the salmon fillets. Make sure all parts of the salmon are covered with the dressing.
Step Four
Sprinkle 1/2 cup of capers over the dressed salmon fillets. Then, scatter about 1 cup of fresh arugula evenly on top of the capers layer.
Step Five
Add 1/2 cup of shaved Parmesan cheese over the top of the arugula. This is to add an extra layer of texture and flavor to the dish.
Step Six
Arrange thin rounds of one lemon on top for garnish. The dish is now ready to serve. It’s best served immediately, but can also be chilled for an hour before serving if desired.
