How to make salmon carpaccio for an easy dinner

If you don't know what to cook for dinner, always choose the lightest possible dishes that will not cause you discomfort and, of course, will not threaten you with extra pounds. Great options include salads, vegetable soups, fish, steamed cutlets, kefir or fruit.

Oleksandr Hromliuk shared a recipe for a light and tasty dish that would be an ideal dinner option - salmon carpaccio - on his Instagram.

A little history

According to history, the dish was "invented" back in 1950 by the owner of the iconic Harry's Bar Venice, Giuseppe Cipriani, and named after Vitorre Carpaccio, a Renaissance painter whose paintings "sparkled" with all kinds of shades of red and white.

Recipe

Ingredients:

Salsa:

• fresh pink tomatoes - 200 g
• lime juice - 15 g
• salt - 2 g
• ground black pepper - 1 g
• olive oil - 20 g
• Tabasco - 1 g

Method of preparation:

1. Peel the tomatoes and beat them in a blender until smooth.
2. Afterwards, be sure to strain the mixture through a sieve, add olive oil, lime juice, and Tabasco and season with salt and pepper to taste.

Carpaccio:

• fresh salmon - 100 g
• lime juice - 10 g
• Maldon salt - 1 g

• fresh cucumber - 30 g
• lemon zest - 1 g
• basil leaves - 5 g
• hot chili - 3 g

Method of preparation:

1. Cut the salmon into thin slices with a sharp knife.
2. Put fresh tomato salsa on the surface of the plate, top with salmon over the entire surface and be sure to pour lime juice over the fish, as well as salt it.
3. Garnish with cucumber, chili slices, grated lemon zest and fresh basil leaves.

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