Salmon Carpaccio With Yuzu Vinaigrette
A refreshing and elegant appetizer featuring paper-thin slices of premium raw salmon drizzled with a bright, citrusy Japanese dressing.
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Ingredients
- 400 grams Sashimi-grade salmon fillet
- 2 tablespoons Yuzu juice
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Light soy sauce
- 1/2 teaspoon Fresh ginger, grated
- 1/2 teaspoon Honey(optional)
- 2 whole Red radish, thinly sliced
- 1 tablespoon Capers
- 1/2 cup Microgreens or baby arugula
- 1 pinch Sea salt flakes
- 1 teaspoon Black sesame seeds
Instructions
- 1
Place the salmon fillet in the freezer for 15-20 minutes to firm up, which makes thin slicing much easier.
- 2
In a small bowl, whisk together the yuzu juice, olive oil, light soy sauce, grated ginger, and honey until emulsified.
- 3
Using a very sharp sushi knife, slice the salmon against the grain into translucent slices about 1/8 inch thick.
- 4
Arrange the salmon slices in a single layer, slightly overlapping, on a chilled large serving platter.
- 5
Scatter the thinly sliced radishes and capers evenly over the top of the salmon.
- 6
Drizzle the yuzu vinaigrette generously over the entire dish.
- 7
Garnish with microgreens, black sesame seeds, and a light sprinkle of sea salt flakes.
- 8
Serve immediately while the fish is perfectly chilled for the best texture and flavor.
Nutrition per Serving
245
Calories
22g
Protein
3g
Carbs
16g
Fat
1g
Fiber
2g
Sugar
410mg
Sodium
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