Salmon Carpaccio with Orange and Fennel Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber fennel
- 2 orange (s)
- 300 g salmon, wild salmon, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar, white
- 3 tablespoon olive oil
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Clean and wash the fennel bulb and remove the stalk. Slice the fennel very thinly. Fillet the oranges.
- Arrange the salmon on 4 large plates. Mix salt, pepper, a little lemon juice, white balsamic vinegar and olive oil into a vinaigrette. 2 tablespoons Spread it on the salmon, mix the rest with the fennel and let it steep for a moment.
- Fold in the orange fillets. 2 tablespoons each. Put the salad in the middle of the plate and serve immediately.
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