King Salmon Carpaccio
King Salmon Carpaccio is my take on the classic Italian antipasto, carpaccio when I saw that our local grocer offered Tyee King Salmon. Carpaccio is an essential recipe you need to know you want to impress your discerning guests. Or make this if you feel indulgent and have a bit of self-love.
What is Carpaccio?
Carpaccio is an Italian antipasto (appetizer) of thinly sliced or pounded raw meat such as beef or fish and then tossed in a creamy vinaigrette with olive oil.
There are various vegan versions of carpaccio that inspired me to make tomato carpaccio with smoked salmon fillets.
A Little Bit of Trivia
Carpaccio was invented in the 50s by Giuseppe Cipriani, owner of Harry’s Bar in Venice. Countess Amalia Nani Mocenigo, a regular at the bar, came in and was upset that the doctors gave her a no-cooked meat diet by the doctors. So he came back with thinly pounded beef fillet mignon with white sauce. He presented the dish, and when asked what it was, he confidently said, Beef Carpaccio, as if the dish existed for hundreds of years.
The dish was named after Vittore Carpaccio, an Italian painter known for his dominant red and white colors.
Ingredients for King Salmon Carpaccio
Carpaccio has two primary ingredients: meat and vinaigrette. Let’s start with the most important one: the fish!
1. King Salmon versus other salmon?
Ora King Salmon is the wagyu of salmon. It is a special breed, sustainably raised for about 4 -5 years. So the flavor and oils are beautifully developed as they grow into 40 lbs at a minimum. That’s huge!
This breed of salmon is exceptional, and it’s seasonal, so it may be harder to find in your local grocery store. I suggest getting sustainably farmed salmon because it contains more oil than wild salmon.
I cannot stress enough that you get fresh. Talk to your local fishmonger. Believe it or not, Costco has sustainably raised salmon that is sushi grade. If you have a chance, give it a try.
2. Vinaigrette
Some recipes call for mayonnaise and olive oil as the dressing. I like the mustard radish combo with a tad bit of honey to round up the flavors.
Tips
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Salmon: Get the freshest salmon you can get. Sushi grade can do as well.
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Freeze salmon for an hour before slicing, so it’s easier to cut.
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You can make this ahead. You can serve immediately or for up to 24 hours. Just note that it will be ‘cooked’ the longer it’s sitting in the dressing. I made mine the day before, and the color is a bit subdued, but it was still so good!
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Serve with bread, bruschetta, crackers, and other antipasti.
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King Salmon Carpaccio
Equipment
- knife
- Board
- Serving platter
- mixing bowl
Ingredients
- 300 g King Salmon or any fresh salmon sashimi grade
- Juice of 1 lemon
- 1 tbsp dijon mustard
- 1 tbsp radish
- salt to taste
- 1/4 cup olive oil
- 1 tsp sugar or honey to taste
- finely chopped parsley
For Serving
- Bread
- Crackers
- Antipasto
Instructions
- Slice salmon as thinly as possible across the grain.
- Mix lemon juice, dijon mustard, radish, salt.
- Drizzle olive oil until well incorporated.
- Add sugar or honey. Taste and adjust.
- Drizzle mustard dressing over thinly sliced salmon. Toss.
- Refrigerate for at least two hours - 24 hours.
- Serve with crackers, bread, and or antipasto.
Notes
-
Salmon: Get the freshest salmon you can get. Sushi grade can do as well.
-
Freeze salmon for an hour before slicing, so it's easier to cut.
-
You can make this ahead. You can serve immediately or for up to 24 hours. Just note that it will be 'cooked' the longer it's sitting in the dressing.
-
Serve with bread, bruschetta, crackers, and other antipasti.
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