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
Salmon Carpaccio with Orange and Fennel Salad
Salmon Carpaccio with Orange and Fennel Salad

Instructions

  1. Clean and wash the fennel bulb and remove the stalk. Slice the fennel very thinly. Fillet the oranges.
  2. 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.
  3. Fold in the orange fillets. 2 tablespoons each. Put the salad in the middle of the plate and serve immediately.

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