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Salmon Carpaccio |
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Serves: 4 Print this Recipe(Carpaccio di Salmone) Category: Fillets and Steaks Usually, carpaccio refers to paper-thin slices of raw beef served with a creamy pink sauce. The recipe was supposedly created about a hundred years ago by a Venetian restaurateur who wanted to pamper a favorite client whose doctor had advised her to avoid eating cooked food. The restaurateur named the dish after Vittore Carpaccio, a painter whose work was on exhibit at the time. Today the term carpaccio is applied to thinly sliced foods both raw and cooked. These thin salmon cutlets are cooked on only one side so that they stay moist and keep their shape. 4 cups watercress 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon zest Salt and freshly ground black pepper 1 pound salmon fillet, cut into thin slices like cutlets 1 green onions, finely chopped 1 Rinse the watercress in several changes of cool water. Remove the tough stems and dry the leaves thoroughly. Tear into bite-size pieces and place them in a bowl. 2 In a bowl, whisk together 2 tablespoons of oil, lemon juice, zest, and salt and pepper to taste. 3 Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add just enough fish as will fit in a single layer. Cook until lightly browned on the bottom, yet still rare on top, about 1 minute. With a large spatula, remove the salmon from the skillet and turn it browned-side up onto a large serving platter. Sprinkle with salt and pepper to taste and half of the green onion. Cook the remaining salmon in the same way and add it to the platter. Top with the remaining onion. 4 Toss the watercress with the dressing. Pile the salad on top of the salmon. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Salmon Carpaccio comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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