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🍽️ Delicate Salmon Carpaccio with Parmesan and Green Peppercorns

305 kcal · 30 min · 4 servings

Ingredients

• 400 g very fresh salmon fillet
• 2 organic lemons
• 4 tbsp olive oil
• 1 pinch raw cane sugar
• sea salt
• 1 tbsp pickled green peppercorns (jar)
• 40 g arugula (1 bunch)
• 20 g Parmesan (1 piece)
• pepper

Instructions

1. 1. Rinse the salmon under cold running water.
2. 2. Gently pat the fish dry with a kitchen towel.
3. 3. Slice the salmon into very thin slices.
4. 4. Arrange the salmon slices on plates.
5. 5. Squeeze one lemon to extract the juice.
6. 6. Whisk the lemon juice with olive oil.
7. 7. Add a pinch of sugar, salt, and green peppercorns to the mixture.
8. 8. Wash the arugula under cold water.
9. 9. Dry the arugula, for example in a salad spinner.
10. 10. Shave the Parmesan into fine flakes.
11. 11. Drizzle the dressing evenly over the salmon.
12. 12. Season the dish with a little extra pepper.
13. 13. Rinse the remaining lemon under hot water.
14. 14. Dry the lemon thoroughly.
15. 15. Slice the lemon into thin rounds.
16. 16. Garnish the salmon with the lemon slices.
17. 17. Distribute the arugula over the carpaccio.
18. 18. Sprinkle the Parmesan flakes over the top.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 305
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 2 g