Patty Saveurs

Everyday and Special Occasions Homemade Meals

Vous pouvez aussi retrouver cette page en

User Rating: 4 / 5 Vote 3

To vote, click on the stars
Lemon Marinated Salmon Carpaccio

Lemon marinated salmon carpaccio, such a refreshing Summer recipe, the salmon loin is thinly sliced and marinated overnight, then spiced and drizzled with olive oil, perfect starter for al fresco gatherings!

This salmon carpaccio has been a Summer staple in my house for so many years, everybody loves it and there is never enough.

I like to choose my skinless salmon loin looking for the leaner cuts, then I always slice the carpaccio myself by hand trying to get the thinnest possible slices, obviously my slices are not as thin as if they were machine cut but I like this rough cut.

Carpaccio, whether of meat or fish, is always easier to slice after freezing your cut for about 15 to 20 minutes, just enough to stiffen it up.

For this recipe, I slice the carpaccio out of the raw salmon loin, cover it with lemon juice that will “cook” it, marinate it overnight, then I drain, plate and spice it, so refreshing with this deep lemony taste, just writing about it makes me want to make it anew!

This is a starter that you had better serve with assorted salads because your salmon carpaccio will disappear in a jiffy and everybody will be hungry for more.

  • 4 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients:

21.16 oz. (600 g) salmon loin, skinless

2 cups (480 ml) lemon juice, or enough to cover the carpaccio

salt and pepper to taste

a handful of pink peppercorns

Some dill

Some olive oil

Prepare the marinade:

Rinse the salmon loin if needed, pat dry, remove the brown fat at the bottom center of loin and freeze it for about 15 to 20 minutes

With your sharpest knife, slice the salmon as thinly as possible

Into a fitted baking sheet or casserole pan, pour enough lemon juice to cover the bottom and arrange all slices of carpaccio in one layer, cover completely with the rest of lemon juice, cover the baking sheet with plastic wrap and chill overnight. Turn carpaccio over every 2 or 3 hours

Once the carpaccio is about “cooked”, arrange it into a slightly shallow serving plate, drizzle generously with olive oil, add salt and pepper to taste, sprinkle a few pink peppercorns and dill

Enjoy!

  1. Comments (16)

  2. Add yours

Comments (16)

Rated 0 out of 5 based on 0 voters
This comment was minimized by the moderator on the site

How amazing does this look, so light and delicious? A perfect appetiser or lunch dish

This comment was minimized by the moderator on the site

Thank you so much Bintu, glad you like it!

This comment was minimized by the moderator on the site

This look simply incredible. I love salmon and I love making carpaccio - have you ever tried marinating it with lemon and beets? It gives the whole fish a lovely color too.

This comment was minimized by the moderator on the site

Thanks Meeta, great tip!

This comment was minimized by the moderator on the site

What a great dinner option! Love tying new salmon dishes!

This comment was minimized by the moderator on the site

Thanks so much Kristina!

This comment was minimized by the moderator on the site

What a great appetizer! Love the idea!

This comment was minimized by the moderator on the site

Thank you so much Julia, glad you like it!

This comment was minimized by the moderator on the site

Your carpaccio looks amazing, Patty! I only recently learned the trick of briefly freezing the meat to assist with thin slicing: it really works! I love the simplicity of this marinade—but it still packs a ton of flavor.

This comment was minimized by the moderator on the site

Thanks Michelle! The salmon is the star, not the marinade ;):)

This comment was minimized by the moderator on the site

A recipe that I can share with my sons as they love carpaccio. Results charge a bomb for it. You're recipe will definitely be a guideline for them.

This comment was minimized by the moderator on the site

Thanks so much Mayuri, I hope your sons will like it!

This comment was minimized by the moderator on the site

Oh, Patty, this looks so delicious! Fresh and light! And you know my weakness for seafood and fish!

This comment was minimized by the moderator on the site

Thank you so much Beth!

This comment was minimized by the moderator on the site

Sounds wonderful and love anything that is with pink peppercorns

This comment was minimized by the moderator on the site

Thanks so much Tania, glad you like it!

There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Rate this post:
0 Characters
Attachments (0 / 3)
Share Your Location