Salmon carpaccio with vegetable salad

Ingredients:: 400 g of salmon fillet; 1 small zucchini; 2 carrots; 2 radishes; 1 lemon; A few leaves of arugula; Olive oil; Pepper and salt

One of the most helpful ways to incorporate more fish into the diet is in the form of carpaccio, like this salmon with vegetable salad that we have prepared. In addition to being healthy and tasty, it is a sophisticated and elegant option that fits as a party dish if you wish.

We have made it with fresh salmon, which we have frozen a few days before. But if you want, it can also be made with smoked salmon or with homemade marinated salmon that you have prepared in advance. Multiple options to benefit from healthy omega 3s in salmon.

How to make salmon carpaccio with vegetable salad

The preambles. A few days before, remove the skin and bones from the salmon loin, if any. And wash it and dry it very well with kitchen paper. Then, wrap it in cling film, and freeze it for 3 to 5 days to kill parasites and harden. This way you will not run any risk, and it will be easier to cut it later.
Make the carpaccio. After the indicated time, you can take the salmon out of the freezer. Let it sit for a moment at room temperature. Remove the cling film, put it on a board, and cut it into very thin slices with a sharp, wide-bladed knife. You just need to arrange them, slightly knurled, in a platter or spread over four flat plates.
Prepare the vegetables. Sprout the zucchini, wash and pat dry. Scrape the carrots, wash and dry them too. Clean and wash the radishes. And then pass all these vegetables through a grater with coarse holes, and sprinkle with them the salmon slices, distributing them well.
Complete the plate and serve. Squeeze the lemon and filter the juice. Wash the arugula leaves, drain them and spread them over the carpaccio. Salt and pepper the whole, sprinkle with the lemon juice, and let it marinate at room temperature for about 5 minutes. And finally water it with a thread of oil and serve it.