Salmon Carpaccio with an arugula, peach, and grapefruit salad topped with a citrus vinaigrette is a refreshing and elegant dish, perfect for a sophisticated appetizer or a light meal. The combination of the rich, delicate flavor of salmon with the sweet and tart fruit, peppery arugula, and tangy dressing creates a delightful symphony of flavors and textures. Here’s how you can prepare it:
Ingredients:
For the Salmon Carpaccio:
- 200g (7 oz) of fresh, high-quality salmon fillet, skinless
- Salt and freshly ground black pepper
- Olive oil, for drizzling
- Fresh dill or chives, finely chopped (for garnish)
the Salad:
- 2 cups of arugula (rocket) leaves
- 1 ripe peach, sliced thinly
- 1 grapefruit, segmented
- A small handful of fresh mint leaves, optional
For the Citrus Vinaigrette:
- Juice of 1 lemon
- Juice of 1 orange
- 1 tablespoon of honey or to taste
- 1/4 cup of extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Salmon:
- Place the salmon fillet in the freezer for about 20 minutes to firm it up for easier slicing.
- Remove the salmon from the freezer and slice it very thinly with a sharp knife.
- Arrange the salmon slices on a serving platter. Drizzle with a little olive oil and season with salt and pepper. Garnish with dill or chives. Cover and refrigerate while you prepare the salad.
- Make the Citrus Vinaigrette:
- In a small bowl, whisk together lemon juice, orange juice, honey, olive oil, salt, and pepper until well combined. Taste and adjust the seasoning or sweetness as needed.
- Assemble the Salad:
- In a large bowl, gently toss the arugula leaves, peach slices, grapefruit segments, and mint leaves (if using) with some of the citrus vinaigrette until everything is lightly coated.
- Serve:
- Arrange the salad on top of the chilled salmon carpaccio.
- Drizzle the rest of the citrus vinaigrette over the top, or serve it on the side for guests to add as they like.
This dish is a feast for the eyes as well as the palate, with the vibrant colors of the peach, grapefruit, and arugula against the pale pink of the salmon. It’s best enjoyed with a glass of crisp white wine or a light sparkling wine.
