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Ingredients
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Salmon Carpaccio
Method
Salmon Carpaccio
- 1
Prepare salmon
Chill the sushi-grade salmon in the coldest part of your fridge for at least 15 minutes to make slicing easier. Using a very sharp knife, slice the salmon across the grain into extremely thin slices (about 1–2 mm). Arrange the slices in a single layer on a chilled serving platter, slightly overlapping to form an attractive pattern. If using a roll and slicing method, partially freeze the salmon for 20–30 minutes until firm but not frozen solid to get paper-thin slices.
- 2
Make dressing
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, soy sauce, and toasted sesame oil until emulsified. Taste and adjust: it should be bright and lightly savory. Reserve about 1 teaspoon of the dressing for finishing if you want a lighter pour.
- 3
Season with shio kombu
Sprinkle the shio kombu evenly over the arranged salmon slices. The shio kombu will impart umami and a gentle salty-sea flavor; press lightly with your fingers so it adheres to the fish.
- 4
Dress and finish
Drizzle the lemon-olive oil-soy dressing evenly over the salmon—use the reserved teaspoon to control the amount and avoid pooling. Scatter the toasted sesame seeds evenly across the fillets. Add a light dusting of freshly ground black pepper and the flaky finishing salt to taste, taking care not to over-salt because shio kombu and soy already contribute saltiness.
- 5
Garnish
Top the carpaccio with microgreens or finely sliced scallions for freshness and color. Add thin radish slices around or atop the fish for crunch if using. Finish with small amounts of pickled ginger and a touch of lemon zest for brightness, if desired.
- 6
Serve
Serve immediately while the salmon is chilled. Provide small forks or chopsticks; carpaccio is best enjoyed right away. Leftovers should be consumed the same day; do not refreeze.
