Salmon fillet carpaccio in ginger marinade with daikon noodles
4 servings
30 minutes
Salmon fillet carpaccio in ginger marinade with daikon noodles is a refined dish of European cuisine inspired by Italian carpaccio traditions. Tender, thin slices of fresh salmon soaked in a fragrant marinade of ginger, soy sauce, and lemon juice acquire an exquisite depth of flavor with a hint of spiciness. The crunchy daikon noodles add freshness and texture, while toasted sesame seeds provide a light nutty warmth to the dish. This culinary masterpiece is perfect for an elegant dinner or festive table, delighting with its combination of subtle flavors and visual harmony. Its chilled presentation makes it a refreshing delicacy that reveals the elegance of seafood and Asian accents.
1
Wash the salmon fillet, dry it with a towel, and freeze it.
- Salmon fillet: 400 g
2
For the ginger marinade, combine peeled and finely chopped ginger, garlic, and the remaining ingredients, and let it sit in the refrigerator for a few hours.
- Grated ginger: 100 g
- Garlic: 10 g
- Soy sauce: 90 ml
- Mitsukan sauce: 80 ml
- Lemon juice: 40 ml
- Olive oil: 200 ml
3
We place thinly sliced salmon fillet and daikon noodles on a plate.
- Salmon fillet: 400 g
- Daikon: 150 g
4
We pour everything with ginger marinade and sprinkle with toasted sesame seeds.
- Soy sauce: 90 ml
- White sesame seeds: 10 g
5
Decorate the dish with the remaining ingredients as shown in the photo.
- Grated ginger: 100 g
- Garlic: 10 g
- Mitsukan sauce: 80 ml
- Lemon juice: 40 ml
- Olive oil: 200 ml