Salmon fillet carpaccio with ginger marinade, accompanied by daikon noodles

4 servings

60 minutes

Salmon fillet carpaccio with ginger marinade is an exquisite dish of Pan-Asian cuisine that combines the freshness of seafood with the spiciness of Eastern spices. Historically, carpaccio originated in Italy but gained worldwide recognition and numerous variations, including this Asian interpretation. Salmon, thinly sliced after light freezing, has a soft texture that harmonizes well with crispy daikon noodles. The ginger marinade adds a subtle spicy kick complemented by the aroma of garlic, soy sauce, and lime. Sesame seeds, mizuna, and olive oil complete the flavor composition with nutty and green notes. This dish is perfect for a light dinner or an impressive presentation at a dinner party where it will be a centerpiece and true gastronomic delight.

Energy value per serving

• Calories: 662.3
• Proteins: 24.2g
• Fats: 57.7g
• Carbohydrates: 10.2g

Ingredients

• Salmon fillet: 400 g
• Daikon: 150 g
• Sesame: 10 g
• Ginger: 100 g
• Soy sauce: 90 ml
• Garlic: 20 g
• Mitsuna: 80 g
• Lime juice: 40 ml
• Olive oil: 200 ml

Cooking steps

1. Wash the salmon fillet, dry it with a towel, and freeze it.

   Required ingredients:

   • 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.

   Required ingredients:

   • Ginger: 100 g
   • Garlic: 20 g
   • Soy sauce: 90 ml
   • Lime juice: 40 ml
   • Olive oil: 200 ml

3. We place thinly sliced salmon fillet and daikon noodles on a plate.

   Required ingredients:

   • Salmon fillet: 400 g
   • Daikon: 150 g

4. We pour everything with ginger marinade and sprinkle with toasted sesame seeds.

   Required ingredients:

   • Soy sauce: 90 ml
   • Sesame: 10 g

5. Decorate the dish with the remaining ingredients as shown in the photo.

   Required ingredients:

   • Mitsuna: 80 g
   • Ginger: 100 g
   • Olive oil: 200 ml