Carpaccio was first invented in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. The classic version is made with thin slices of raw beef seasoned with fruit vinegar, herbs and olive oil.

Carpaccio is served as a cold appetizer with Parmesan cheese, basil, table wine, arugula and tomatoes. Currently, the recipe has undergone some changes. Chefs from all countries began to replace beef with other meats, poultry or fish. A very tasty dish is made from salmon. It's not difficult to prepare, but it turns out very tasty!

Compound:

1. Salmon fillet - 400 g
2. Parmesan cheese - 150 g
3. Tomatoes - 3 pcs.
4. Grape vinegar - 4 tsp.
5. Olive oil - 4 tbsp. l.
6. Lemon or lime juice - 3 tbsp. l.
7. Fresh red pepper - 1 pc.
8. Greens (basil, arugula, coriander) - to taste
9. Salt - to taste

Preparation:

• To prepare the dish, you must use only fresh ingredients.
• First you must cook the fish: wrap the salmon fillet in foil and place it in the freezer for a couple of hours. After freezing this way, it will be easier to cut the fillet into thin pieces.
• While the fish is freezing, prepare the marinade. Mix olive oil, lemon juice, vinegar. Cut the red pepper in half and rub one half with salt. Add it to the marinade and leave for 10 - 15 minutes. Strain through a strainer and generously brush the bottoms of 2 serving bowls with the prepared sauce.
• Using a sharp knife, cut the salmon fillet into thin slices and place beautifully in one layer on a plate with the marinade. Cut the tomatoes into slices and place on the side. Generously coat the fish with marinade on top.
• Cut the cheese into thin slices and place on top. Finely chop the greens and decorate the dish. Leave the salmon carpaccio to marinate for 15 - 20 minutes.
• This dish is ideal for a festive table and a romantic evening.

How to cook salmon carpaccio?

Compound:

1. Salmon fillet - 400 g
2. Soy sauce - 50 ml
3. Mung bean salad and arugula - 1 bunch each
4. Apples - 2 pcs.
5. Olive oil - 5 tbsp. l.
6. Rice vinegar - 100 ml
7. Lemon juice - 3 tbsp. l.
8. Salt and ground white pepper - to taste

Preparation:

• Cut the fillet into as thin slices as possible. Peel the apples, remove the seeds and cut into neat slices. Wash and dry the arugula and mung beans.
• Place apples and fish in several rows on a beautiful serving plate. Place lettuce leaves between the apples and salmon and season with salt and pepper.
• In a separate bowl, combine olive oil, lemon juice and soy sauce. In a saucepan, simmer the rice sauce until lightly caramelized.
• Strain the rice sauce and add it to the lemon-olive mixture. Pour the prepared mixture generously over the dish and serve.

Spicy red fish carpaccio

Compound:

1. Salmon fillet - 300 g
2. Balsamic vinegar - 3 tbsp. l.
3. Olive oil - 3 tbsp. l.
4. Pesto sauce - 5 tbsp. l.
5. Lemon - 1 pc.
6. Arugula - 1 bunch
7. Pine nuts - 2 tbsp. l.
8. Salt and pepper - to taste

Preparation:

• Cut the salmon fillet into thin and wide slices. Coat each piece with pesto sauce. Roll up each salmon slice so that the sauce is inside. Place the pieces in the freezer for several hours.
• Sprinkle a serving plate with salt and pepper. Place salmon pieces on top in 1 layer. Garnish the dish with arugula leaves, pine nuts and lemon slices. Drizzle with marinade made from olive oil and balsamic vinegar.

Let's diversify the taste of the dish with grapefruit

Compound:

1. Salmon fillet - 300 g
2. Parmesan cheese - 150 g
3. Grapefruit - ½ pc.
4. Mayonnaise - 3 tbsp. l.
5. Tabasco sauce - 15 drops
6. Capers - 10 pcs.
7. Sea salt and white pepper - to taste

Preparation:

• Squeeze the juice from half a grapefruit into a separate container. Add mayonnaise and Tabasco sauce, beat the mixture with a fork until smooth. Finely chop the capers. Pour the prepared sauce onto a serving plate.
• Cut the fillet into as thin slices as possible and place in 1 layer on a plate with sauce. Finely grate the cheese and sprinkle on the fish.
• Garnish the carpaccio with capers and arugula leaves. Sprinkle the dish with salt and pepper. Serve as a cold appetizer.

Salmon and cucumber carpaccio

Compound:

1. Salmon fillet - 400 g
2. Chives - 1 bunch
3. Cucumbers - 2 pcs.
4. Capers - 7 pcs.
5. Lemon - 2 pcs.
6. Olive oil - 10 tbsp. l.
7. Salt and pepper - to taste

Preparation:

• Place the salmon fillets in the freezer for a couple of hours. Cut the chilled fillet into wide but thin slices. Arrange the fish in a single layer on a serving plate.
• Finely chop the chives and cut the fresh cucumbers into thin slices. Place cucumbers on top of the fish.
• Finely chop the capers and place on top of the carpaccio. In a separate bowl, combine lemon juice and olive oil. Pour the marinade generously over the dish and sprinkle with salt and pepper.
• Cover the carpaccio with cling film and refrigerate for 20 minutes. Serve the finished dish to the table as a cold appetizer.

I belong to the category of people who cannot imagine their life without fish and seafood. I can easily refuse a piece of meat, but never fish. And of all the types of fish, of course, my favorite is salmon!

This fish won my heart first of all with its most delicate taste and almost no characteristic fishy smell! If you are lucky enough to buy the freshest fillet, you will hardly feel the smell of fish in it!

Salmon meat has an incomparable delicate pink-peach hue (it is also called “salmon” - after the name of the owner)))).

The more whitish veins, the fattier it is. Fresh fish is easy to cut without flaking, has a light sweetish taste and melts in your mouth.

Salmon is a storehouse of protein, a building material for our body. One hundred grams accounts for half the daily protein requirement.

Fish meat contains many useful microelements, vitamins and fatty acids, one of which is the well-known Omega 3. Omega 3 is responsible for proper metabolism, helps reduce blood cholesterol and normalize blood pressure. Participates in strengthening the walls of blood vessels, and will also relieve you of depression, as it stimulates the production of joy hormones - endorphins!

Although salmon is considered one of the fattest types of fish, given that the carbohydrate content in this product is 0, salmon can certainly rightfully be considered a dietary product.

I prefer to eat salmon raw (after all, heat treatment reduces the “usefulness” of the product significantly). And I regularly prepare a wonderful, nutritious and very healthy dish of Italian cuisine - “salmon carpaccio”, which all members of my family adore.

For carpaccio for 4 people we will need:

Fresh salmon fillet - approximately 800 g (the fillet cost me about 10 dollars, converted from Belarusian rubles). Salt.

For dressing: soy sauce, 1 large lemon, paprika, olive oil, water.

For decoration (and giving a special taste to the dish): hard cheese (parmesan, jugas)

1) Cut the raw salmon into layers approximately 3 mm thick (if you freeze the fish a little first, you can cut it even thinner) and place them on a plate in one layer. Salt a little bit.

2) Mix the dressing sauce: lemon juice + soy sauce (1/2 the volume of lemon juice) + water (1/2 the volume of lemon juice) + paprika (to taste) + 1 tbsp. olive oils.

3) Pour the dressing evenly over the salmon (I apply it with a spoon from the edges to the middle)

4) Sprinkle with grated cheese.

All! While you're grating the cheese, the salmon has marinated - you can eat it!

What I want to say in conclusion:

One serving (what you see in the photo) contains only 300 kcal!

It’s difficult to find a healthier and healthier fish dish, since all the beneficial substances are sent directly to your body in their original form.

I prefer to drink "carpaccio" with dry white or rose wine.

You are guaranteed a wonderful hearty dinner and a feeling of lightness after it.

Bon appetit!

Stay young and beautiful! Love yourself!

Continuing the theme: we can easily lose weight together!

Carpaccio was first invented in 1950 by Giuseppe Cipriani and named after the Italian Renaissance painter Vittore Carpaccio. The classic version is made with thin slices of raw beef seasoned with fruit vinegar, herbs and olive oil.

Carpaccio is served as a cold appetizer with Parmesan cheese, basil, table wine, arugula and tomatoes. Currently, the recipe has undergone some changes. Chefs from all countries began to replace beef with other meats, poultry or fish. A very tasty dish is made from salmon. It's not difficult to prepare, but it turns out very tasty!

Salmon carpaccio recipe

Compound:

1. Salmon fillet - 400 g
2. Parmesan cheese – 150 g
3. Tomatoes - 3 pcs.
4. Grape vinegar - 4 tsp.
5. Olive oil - 4 tbsp. l.
6. Lemon or lime juice - 3 tbsp. l.
7. Fresh red pepper - 1 pc.
8. Greens (basil, arugula, coriander) - to taste
9. Salt - to taste

Preparation:

• To prepare the dish, you must use only fresh ingredients.
• First you must cook the fish: wrap the salmon fillet in foil and place it in the freezer for a couple of hours. After freezing this way, it will be easier to cut the fillet into thin pieces.
• While the fish is freezing, prepare the marinade. Mix olive oil, lemon juice, vinegar. Cut the red pepper in half and rub one half with salt. Add it to the marinade and leave for 10 - 15 minutes. Strain through a strainer and generously brush the bottoms of 2 serving bowls with the prepared sauce.
• Using a sharp knife, cut the salmon fillet into thin slices and place beautifully in one layer on a plate with the marinade. Cut the tomatoes into slices and place on the side. Generously coat the fish with marinade on top.
• Cut the cheese into thin slices and place on top. Finely chop the greens and decorate the dish. Leave the salmon carpaccio to marinate for 15 - 20 minutes.
• This dish is ideal for a festive table and a romantic evening.

How to cook carpaccio?

Compound:

1. Salmon fillet - 400 g
2. Soy sauce - 50 ml
3. Mung bean salad and arugula - 1 bunch each
4. Apples - 2 pcs.
5. Olive oil - 5 tbsp. l.
6. Rice vinegar - 100 ml
7. Lemon juice - 3 tbsp. l.
8. Salt and ground white pepper - to taste

Preparation:

• Cut the fillet into as thin slices as possible. Peel the apples, remove the seeds and cut into neat slices. Wash and dry the arugula and mung beans.
• Place apples and fish in several rows on a beautiful serving plate. Place lettuce leaves between the apples and salmon and season with salt and pepper.
• In a separate bowl, combine olive oil, lemon juice and soy sauce. In a saucepan, simmer the rice sauce until lightly caramelized.
• Strain the rice sauce and add it to the lemon-olive mixture. Pour the prepared mixture generously over the dish and serve.

Salmon carpaccio recipe

Compound:

1. Salmon fillet - 300 g
2. Balsamic vinegar - 3 tbsp. l.
3. Olive oil - 3 tbsp. l.
4. Pesto sauce - 5 tbsp. l.
5. Lemon - 1 pc.
6. Arugula - 1 bunch
7. Pine nuts - 2 tbsp. l.
8. Salt and pepper - to taste

Preparation:

• Cut the salmon fillet into thin and wide slices. Coat each piece with pesto sauce. Roll up each salmon slice so that the sauce is inside. Place the pieces in the freezer for several hours.
• Sprinkle a serving plate with salt and pepper. Place salmon pieces on top in 1 layer. Garnish the dish with arugula leaves, pine nuts and lemon slices. Drizzle with marinade made from olive oil and balsamic vinegar.

Carpaccio: recipe with photos

Compound:

1. Salmon fillet - 300 g
2. Parmesan cheese – 150 g
3. Grapefruit - ½ pc.
4. Mayonnaise - 3 tbsp. l.
5. Tabasco sauce - 15 drops
6. Capers - 10 pcs.
7. Sea salt and white pepper - to taste

Preparation:

• Squeeze the juice from half a grapefruit into a separate container. Add mayonnaise and Tabasco sauce, beat the mixture with a fork until smooth. Finely chop the capers. Pour the prepared sauce onto a serving plate.
• Cut the fillet into as thin slices as possible and place in 1 layer on a plate with sauce. Finely grate the cheese and sprinkle on the fish.
• Garnish the carpaccio with capers and arugula leaves. Sprinkle the dish with salt and pepper. Serve as a cold appetizer.

Salmon and cucumber carpaccio: recipe

Compound:

1. Salmon fillet - 400 g
2. Chives - 1 bunch
3. Cucumbers - 2 pcs.
4. Capers - 7 pcs.
5. Lemon - 2 pcs.
6. Olive oil - 10 tbsp. l.
7. Salt and pepper - to taste

Preparation:

• Place the salmon fillets in the freezer for a couple of hours. Cut the chilled fillet into wide but thin slices. Arrange the fish in a single layer on a serving plate.
• Finely chop the chives and cut the fresh cucumbers into thin slices. Place cucumbers on top of the fish.
• Finely chop the capers and place on top of the carpaccio. In a separate bowl, combine lemon juice and olive oil. Pour the marinade generously over the dish and sprinkle with salt and pepper.
• Cover the carpaccio with cling film and refrigerate for 20 minutes. Serve the finished dish to the table as a cold appetizer.

Salmon carpcio is an original cold appetizer that is considered a real delicacy. The dish is not difficult to prepare and will take you a minimum of time. The main thing is to choose suitable and fresh ingredients. Salmon carpaccio goes well with white wine and spirits.

To prepare a simple version of salmon carpaccio, you only need vegetable oil and lemon juice. But despite such a small and simple composition of ingredients, it turns out very tasty and, as they say, just right!

In Italian cuisine, vegetable oil traditionally means olive oil; I usually cook with it. True, this time I took walnut oil for a change. I use pink pepper, but others are also suitable: black, green, white, allspice and their combinations.

I make fish slices for carpaccio somewhat thicker than meat slices. You can serve the appetizer with some white bread or with vegetables, which can be either fresh (tomatoes, cucumbers, lettuce, herbs) or canned (olives, capers). Fans can accompany salmon carpaccio with hard cheeses and even mushrooms.

For salmon carpaccio, prepare the ingredients according to the list.

It is more convenient to cut frozen or not completely defrosted salmon into thin slices. Few people have special devices at home, so just use a sharp knife.

Sprinkle the dish or portioned plates on which salmon carpaccio will be served with half lemon juice and half vegetable oil (olive, grape seed, walnut, etc. - to your taste). Then place the fish slices in a single layer and pour the rest of the lemon juice and oil over them.

Some time ago I had a bottle of olive oil with a spray dispenser that made it easy to evenly spray the ingredients with droplets of oil...

In principle, you can finish cooking here and serve it in 10-15 minutes.

You can also add spices and salt to taste. Here is fragrant pink pepper (crushed) with a bright specific flavor. I advise you not so much to put it on pieces of fish, but rather to dip it in drops of oil.

Place the carpaccio in the refrigerator for 10-15 minutes before serving. Stir the finished salmon carpaccio for a more impressive look; if desired, add to it slices of tomatoes of any variety and lettuce leaves.

Bon appetit!