There’s a bit of a summer vibe 🌞 coming back to the UK and I fancied something fresh and zingy for lunch today! My salmon carpaccio just hit that spot with zesty lemon, sweet mango and a peppery rocket leaves salad, served with seeded sourdough bread. Lush! 😁

The Carpaccio dish originated in the 50’s from a chef in Venice who thinly sliced raw pieces of beef and served this as an appetizer drizzled with olive oil, lemon juice and Parmesan shavings. Nowadays, the dish has a bit of a wider meaning as it has been adapted with different variations (fish, fruit, vegetable) cooked in an acidic marinade. My mum used to try this out with different type of fishes when I was younger and I just loooooooved it (I was spoilt with food)😋

For my recipe, no stove cooking is required, just some good slicing skill (or at least a sharp knife!) and a fresh piece of salmon from the fishmonger counter. You could also use red tuna if you wanted a variation, it is as good I might say ☺I also like the combo fish/fruit and the sweet flesh of a mango 🥭 works like a charm with the raw salmon!

So here we go with the recipe 🐟🥭🌿

My salmon Carpaccio with mango and rocket salad

Servings: 2

Time required: 40 minutes

Level of difficulty: Medium (slicing can be medium difficulty 😋)

Equipment required: Very sharp large knife (I have a Santoku)

Ingredients

• 250 g of salmon or 2 salmon fillets (the thicker the fillet the easier it will be to cut it!)
• 1.5 lemon (juice and zest)
• 4 tbsp Extra virgin olive oil
• 1 tbsp of Yuzu juice (if you can find some otherwise replace with 1 tbsp of lemon juice)
• 1/2 tsp of salt
• 1 tsp of thinly chopped chive
• 2 handful of rocket leaves
• 1/2 cup of mango cubed
• balsamic vinegar reduction
• Ground black pepper
• Pumpkin seeds

Instructions

1. 1h before preparing the dish, put the fillets in the freezer so they are easier to slice
2. Zest the lemon and keep the zest bits aside for garnish later
3. Prepare the marinade: juice one lemon and half of another one in bowl then add the olive oil, yuzu or extra lemon juice, salt, ground black pepper, chives and the cubed mango then mix thoroughly
4. Take the fish out of the freezer (which should be partially frozen), then using a sharp knife, thinly slice the salmon ( between 1 and 2 mm if you can, otherwise you can still pound the slices flatter with the flat part of the blade)
5. Place the pieces of salmon on a large plate (I did mine in a flowery concentric shape!)
6. Spread the marinade on all the slices then scatter some of the lemon zest on top
7. Add a handful of rocket leaves in the middle of the plate then sprinkle the pumpkin seeds, some ground black pepper, a drizzle of olive oil and balsamic vinegar to finish off the dish.

I serve it with some toasted seeded sourdough bread but you could also use some seeded crackers ☺

Enjoy and let me know if you’ve tried it out in the comments below 🐟😁