Salmon Carpaccio

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鈥檚 how you can prepare it:


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


  1. 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.
  2. 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.
  3. 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.
  4. 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鈥檚 best enjoyed with a glass of crisp white wine or a light sparkling wine.

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