Salmon carpaccio with cheese, zucchini and artichoke sauce

1 serving

70 minutes

Salmon carpaccio with cheese, zucchini, and artichoke sauce is an elegant dish of Italian cuisine that combines the delicate texture of fish, the creamy taste of mozzarella, and the light crunchy freshness of zucchini. Its origin traces back to the traditions of Italian carpaccio, typically made from thinly sliced meat or fish. Norwegian salmon, with its rich flavor and buttery texture, perfectly complements the aroma of sautéed artichokes, garlic, and white wine, creating a refined gastronomic composition. Serving warm carpaccio enhances its flavor qualities, while the combination of ingredients makes it an ideal dish for both an exquisite dinner and a light snack. The pleasant balance of salty, sweet, and creamy makes it a true decoration for any table.

Energy value per serving

• Calories: 423
• Proteins: 13.1g
• Fats: 39.1g
• Carbohydrates: 4.2g

Ingredients

• Norwegian salmon: 30 g
• Zucchini: 45 g
• Olive oil: 30 ml
• Dry white wine: 30 ml
• Artichokes: 45 g
• Mozzarella cheese: 30 g
• Parsley: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut out 2 circles of the same size, no more than 5 cm in diameter, from Norwegian salmon fillet and mozzarella cheese. Also cut 2 circles from zucchini and fry in olive oil until golden brown.

   Required ingredients:

   • Norwegian salmon: 30 g
   • Mozzarella cheese: 30 g
   • Zucchini: 45 g
   • Olive oil: 30 ml

2. Prepare a sauce from artichokes: cut peeled artichokes into pieces, sauté in olive oil with finely chopped garlic, parsley, salt, and white wine, then blend. Place salmon and (on top) cheese on the prepared zucchini, and put in the oven for 2 minutes.

   Required ingredients:

   • Artichokes: 45 g
   • Olive oil: 30 ml
   • Parsley:  to taste
   • Salt:  to taste
   • Dry white wine: 30 ml
   • Zucchini: 45 g
   • Norwegian salmon: 30 g
   • Mozzarella cheese: 30 g

3. Serve the finished dish with artichoke sauce.