CARPACCIO OF MARINATED SALMON
paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted
sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours
in advance. Season only when ready to serve.
1 pound salmon fillet,
5 tablespoons green peppercorns, chopped
2 tablespoons lemon
to taste, salt
5 tablespoons olive oil
1 large sweet red
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted
When serving raw fish, you must buy extra-fresh fish of the highest quality
and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal
Lay an 11-inch square sheet of plastic wrap flat on a working
surface. Place one slice of salmon in the middle and cover with a second
11-inch square of plastic.
Gently flatten the salmon with a meat pounder,
mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping
it as round and thin as possible. Repeat the same process with the other 5
pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and
refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice,
salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
red peppers in halves; remove seeds. Place the red pepper halves on an oiled
baking sheet and broil until skin becomes dark, about 10 minutes. Remove from
heat and let cool.
Peel the blackened skin off under cold water. Pat dry
with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in
boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel
the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into
1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the
refrigerator. Discard the top layer of plastic from each salmon disk and place
salmon side down on a cold serving plate. Discard the remaining sheet of
plastic. Repeat the same process with the remaining salmon disks.
Drizzle the carpaccio dressing equally over each salmon
disk. Garnish each plate with the red pepper strips, diced tomatoes, and
Serve with toasted french bread.
variation is to serve the salmon carpaccio with a gazpachio salad or a tabouleh