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Cucumber carpaccio with fried salmon and balsamic reduction

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Ingredients for 3 servings:

  • 1 cucumber(s)
  • 500 g salmon fillet(s), fresh, in cubes
  • 1 tbsp oil (not olive oil, best safflower)
  • 8 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 2 tsp wasabi paste
  • Dill, fresh
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the cucumber to create a striped pattern and slice it thinly. Place it on a platter/plate. Sear the diced salmon fillet. Reduce the balsamic vinegar and sugar in a pan for about 3 minutes until syrupy. Place the fried salmon on top of the cucumbers, season with salt and pepper. Drizzle the balsamic vinegar reduction over the salmon and sprinkle with chopped dill. Serve with wasabi and toasted ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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