Marinated Salmon Carpaccio with Green Apple and Dill
Published by William Morrow
First served at Harry’s Bar in Venice, a carpaccio is traditionally made with raw beef. Modern chefs, beginning with Gilbert Le Coze at Le Bernardin in New York City, reinvented the carpaccio as a vehicle for everything from sea bass to lamb. His seafood carpaccio took raw fish out of the sushi realm. The first fish carpaccio I ever prepared was, appropriately enough, a nightly special: I was a young cook at Le Cirque and Chef Alain Sailhac put it on the menu one day and gave me the honor of preparing it. Buy and use fish only from a trusted fish market when preparing this, or any, dish in which raw fish will be consumed.
For the apple, substitute Asian pear or, for a take on prosciutto and melon, cubes of cantaloupe or honeydew.
Replace the salmon with sushi-grade tuna and the apple with 1 small mango and 1 small papaya.
Serve the salmon as a ceviche: Omit the apple. Slice the salmon into thin strips and put it in a bowl with the other ingredients. Toss and let marinate for 10 minutes, then serve in chilled martini glasses or on chilled salad plates.
Serves4 as an appetizer
Total Timeunder 30 minutes
OccasionCooking for a date, Formal Dinner Party
Recipe Coursecold appetizer
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low calorie, low carb, peanut free, soy free, tree nut free
Taste and Textureherby, juicy, light, savory, spiced, tangy
- 1 pound super fresh (sushi-grade) salmon fillet, in 1 boneless piece
- 1 lime, zested with a microplane or fine-holed grater, pith discarded, segmented, pithy pulp reserved
- 1 small orange, zested with a microplane or fine-holed grater, pith discarded, fruit segmented, pithy pulp reserved
- 1 teaspoon Dijon mustard
- ½ teaspoon fennel seeds, ground in a spice grinder
- 1 shallot, cut into small dice
- 3 tablespoons olive oil
- 1 large green apple
- 3 tablespoons coarsely chopped dill
Layout the salmon on an immaculately clean work surface. With a very sharp, thin-bladed knife, ideally a boning or salmon knife, horizontally slice the salmon as thinly as possible, working on a slight bias from top to bottom. You should have about 12 slices (3 per portion).
Lay about 3 salmon slices on each of 4 chilled or cold salad plates, pressing them together to form a single layer covering the surface of the plate.
Squeeze the lime and orange pulp into a small bowl, extracting as much juice as possible. Add the mustard, fennel seeds, shallot, and olive oil and whisk to combine. Add the lime and orange segments. Spoon a scant layer of this marinade evenly over each portion of salmon and marinate in the refrigerator for 10 minutes while you prepare the apple.
Peel the apple and use a vegetable peeler to cut it into a fine julienne. Put it in a small bowl and add the lime and orange zests and dill. Toss and set aside.
Mound some dressed apple in the center of each carpaccio and serve at once.
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2004 Michael Lomonaco and Andrew Friedman