SALMON CARPACCIO IN SOUP, ORANGE, CUCUMBER


  • Servings : 4
  • Preparation : 15 minutes
  • Cook time : 4 minutes
  • Calories : 325 cal
  • Carbohydrate : 8 g
  • Lipid : 22 g
  • Fiber : 2 g
  • Protein : 27 g
Isabelle Huot Docteure en nutrition vous propose la recette de carpaccio de saumon de la chef culinaire, Mélanie Marchand.

Ingredients

  • 1 400 g salmon fillet, without the skin
  • Exquisite meat seasonings of Isabelle Huot Doctor in nutrition, to taste

Vinaigrette

  • 45 ml (3 tsp) of olive oil
  • 15 ml (1 tsp) of rice vinegar
  • 30 ml (2 tbsp) of fresh orange juice
  • the zest of half of orange
  • 2.5 ml (½ tbsp) of maple syrup
  • Salt and black pepper to taste

Garniture

  • remaining soup (for example: carrot soup, tomato and coconut Milk)
  • ½ cucumber Lebanese, cut into thin slices and brunoise
  • 1 small tomato, cut in brunoise
  • 30 ml (2 tbsp) of pistachios, chopped


Steps

1 - In a hot non-stick skillet, grab the fish 1 to 2 minutes on each side. Add the seasoning to taste. Remove from the heat and let tempee.


2 During this time, in a bowl, mix all the ingredients of the Dressing.


3 - in the bottom of a plate, add a little soup.


4 - finely slice the cooled salmon net.


5 - add the garnitures and the carpaccio to the soup.


6 - Drizzle with a teaspoon to taste and add the chopped pistachios.





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