Warm Salmon Carpaccio with Tomatoes

    30 minutes

    Carpaccio is an Italian dish with marinated raw fish or meat. In this recipe the salmon fillet is baked a few minutes and then served with thyme and lime flavoured tomatoes. The perfect antipasto for your New Years' dinner or any special occasion.

    1 person made this

    Serves: 4 

    • 4 medium tomatoes on the vine
    • 1/4 clove garlic without the inner core
    • 1 sprig thyme
    • 1 small bunch basil
    • 1 lime, juiced and zested
    • extra virgin olive oil, as needed
    • salt, as needed
    • chilli sauce, to taste
    • 400g fresh salmon fillet, thinly sliced

    Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Lightly oil a baking dish and sprinkle with some salt.
    2. With a sharp knife, mark a cross on the bottom of each tomato. Bring a saucepan of water to the boil and blanch the tomatoes for 30 seconds. Drain and rinse under cold water.
    3. Peel off the tomato skin and cut each tomato into 4 wedges. Remove the watery juice and the seeds. Dice the remaining flesh.
    4. Finely dice garlic with thyme and basil. Add the lime zest and mix. Make an emulsion with lime juice, oil, salt and few drops of chilli sauce. Add tomatoes and herbs, then stir and let stand.
    5. Lay the salmon, one piece close to the other in the prepared baking dish.
    6. Bake the salmon in the preheated oven until opaque, about 10 minutes. Remove from the oven. Arrange the salmon slices over a warm plate.
    7. Arrange the tomatoes over the fish, decorate with basil and serve.

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