New Style Salmon Belly Carpaccio

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New Style Salmon Belly Carpaccio

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Always trying to take an old classic someplace new and make it fresh and vibrant and I think I did it here. Using the salmon belly with all that extra fat and goodness gets the richness complemented with the sauce of rice wine vinegar, soy, sesame oil and garlic. My fav carpaccio so far. Easy to make but will get big admiration.



New Style Salmon Belly Carpaccio

On 27/10/2011 (Thursday) at 4:26 am by Benny.
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  • Prep Time:
    10 min
  • Ready Time:
    10 min


1 servings


  • 2 oz of salmon per serving
  • micro greens I used arugala and radish sprouts
  • chives


  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • teaspoon sesame oil
  • whole garlic clove



Start by making your sauce,combine the soy, rice wine vinegar, sesame oil and garlic clove into a small sauce pan and heat until warm turn off the heat let sit for 10 min and remove the garlic clove. Taste for balance of flavors you are looking for first the sweet then a soy and garlic to cut through. It is a matter of taste so adjust as you like it.

2 oz piece of salmon belly , you can use any piece of salmon but this is my favorite part. Put it between two pieces of cling film and carefully with a meat mallet start pounding it out until you have an even thickness of about 1/4 inch or so.

Now onto a plate and using either a knife or baking utensil as I have square it off to make it an even shape as you  can see in my photo.

Sauce it on top and all around and finish with micro greens and some chive bundles on the corners and you have a really nice new style salmon carpaccio.



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