Salmon Carpaccio With Olive Relish Recipe

Name: Salmon Carpaccio With Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the salmon; 1.5 pounds fresh salmon, skinned and boned; 1 lemon, juice only; 1 orange, juice only; 2 teaspoons sugar; 1 teaspoon sea salt; 3 tablespoons extra virgin olive oil; sea salt and freshly ground black pepper to taste; for the relish; 1.5 cups picholine olives, pitted and coarsely chopped; 3 teaspoons capers, drained and finely chopped; 1/2 teaspoon dried red chili flakes; 2 cloves garlic, finely chopped; 1/4 cup Italian flat-leaf parsley, finely chopped; 1 orange, zest and 1/4 cup of its juice; 1/4 cup extra virgin olive oil; 1/2 teaspoon freshly ground black pepper; 1 bunch Italian flat-leaf parsley; 1 baguette, cut on the diagonal into thin slices

Servings: persons

for the salmon
1.5 pounds fresh salmon, skinned and boned
1 lemon, juice only
1 orange, juice only
2 teaspoons sugar
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper to taste
for the relish
1.5 cups picholine olives, pitted and coarsely chopped
3 teaspoons capers, drained and finely chopped
1/2 teaspoon dried red chili flakes
2 cloves garlic, finely chopped
1/4 cup Italian flat-leaf parsley, finely chopped
1 orange, zest and 1/4 cup of its juice
1/4 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1 bunch Italian flat-leaf parsley
1 baguette, cut on the diagonal into thin slices

1
["PREP AND MARINATE THE SALMON: Rinse and dry salmon. Wrap in plastic and freeze for 30 minutes to make slicing easier. Meanwhile, combine lemon juice, orange juice, sugar, sea salt, and olive oil. Unwrap salmon and cut against the grain into wafer thin slices. Place in a shallow non-reactive dish. Pour marinade over salmon; turn to coat; and cover with plastic wrap. Refrigerate for 2 hours. The acidic citrus juices ""cook"" the fish.", "MAKE THE RELISH: In a medium serving bowl, combine olives, capers, chili flakes, garlic, chopped parsley, orange zest and juice, olive oil , and pepper. Toss to combine. Cover and refrigerate until ready to serve.", "SERVE: Remove fish from refrigerator and drain off the marinade. Arrange salmon on a serving platter and season with salt and pepper. Serve with the thinly sliced baguette and parsley. To eat: place a few sprigs of parsley on a slice of baguette. Top with a generous amount of olive relish. Place a slice of salmon carpaccio on top of the relish. Enjoy."]

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: for the salmon, 1.5 pounds fresh salmon, skinned and boned, 1 lemon, juice only, 1 orange, juice only, and more.

Yes, Salmon Carpaccio With Olive Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Carpaccio With Olive Relish

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