Salmon Carpaccio

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

Salmon Carpaccio. Salmon salad with mint,fennel leaves and capers.Healthy and delicious!


  • 6 oz (180 g) sushi salmon
  • 1/8 fennel bulb,thinly sliced
  • 1 teaspoon fresh fennel leaves,finely chopped
  • 1 teaspoon fresh mint,finely chopped
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • freshly squeezed juice of half lemon
  • 1 teaspoon capers,drained
  • 1 tablespoon olive oil
  • fresh dill and fennel leaves for garnish


Step 1

In a mixing bowl,combine sliced fennel bulb,chopped fennel leaves,mint,sugar,salt and lemon juice. Mix well. Cover and refrigerate for 1 hour.

Step 2

Wrap salmon with plastic wrap. Refrigerate for 30 minutes.

Step 3

Take salmon out from refrigerator. Slice it thinly.

Step 4

Arrange sliced salmon on serving platter. Top with refrigerated fennel mixture. Add capers and garnish with fennel leaves and dill sprig.

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