Salmon Carpaccio and Raw Vegetables Recipe

Ingredients:

• 1 salmon fillet, skin removed
• 2 tbsp olive oil
• 1/2 lemon, juiced
• 1 tbsp Dijon mustard
• 1/4 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 small carrot, peeled and julienned
• 1 small beet, peeled and julienned
• 1/4 cup mixed sprouts
• Salt and pepper, to taste

Directions:

1. Wrap the salmon fillet tightly in plastic wrap and freeze for 2 hours.
2. Remove the salmon from the freezer and, using a sharp knife, slice it as thinly as possible.
3. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make a dressing.
4. Arrange the salmon slices on a serving platter.
5. Top the salmon with the sliced red onion, cucumber, carrot, beet, and mixed sprouts.
6. Drizzle the dressing over the salmon and vegetables.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy!

Verdict:

This salmon carpaccio dish is a perfect starter or light meal option. It’s refreshing, flavorful, and packed with nutrients. The combination of raw salmon, crunchy vegetables, and zesty dressing creates a deliciously balanced dish that’s sure to impress. It’s also a great choice for those who are looking for a healthy and low-carb meal option.

Serving Suggestions:

You can serve this dish with a side of crusty bread or crackers, if you prefer. It’s also great with a glass of crisp white wine or a refreshing cocktail. Alternatively, you can serve it with a simple green salad or creamy avocado dip to add some more variety to your meal. Bon appétit!