Salmon Carpaccio with Fennel, Peach and Philadelphia Salad by @federicofusca

N/A

1 serving

🐟

1 kg

Salmon

🧂

400 g

Salt

🍚

350 g

Granulated Sugar

🟤

50 g

Muscovado Sugar

🌿

2

Fennel

🫒

45 ml

Extra Virgin Olive Oil

🍑

2

Peaches

🧀

100 g

Philadelphia Cream Cheese

🌶️

1 g

Black Pepper

🍋

1

Lemon

🍋

2

Lime

Preparation Steps

  1. Step 1/14

    Combine 400 g salt, 350 g granulated sugar, and 50 g muscovado sugar in a mixing bowl.

    salt
    granulated sugar
    muscovado sugar
    🥣mixing bowl

  2. Step 2/14

    Pat the 1 kg salmon fillet dry with paper towels and place it in a shallow dish.

    salmon fillet
    🧻paper towels
    🍽️shallow dish

  3. Step 3/14

    Cover the salmon completely with the salt and sugar mixture.

    salmon fillet
    salt
    granulated sugar
    muscovado sugar
    🍽️shallow dish

  4. Step 4/14

    Cover the dish tightly with plastic wrap and refrigerate the salmon for 720 min.

    salmon fillet
    🧻plastic wrap
    🍽️shallow dish

  5. Step 5/14

    Remove the cured salmon from the dish and rinse off the curing mixture under cold water.

    salmon fillet
    🍽️shallow dish

  6. Step 6/14

    Pat the rinsed salmon completely dry with paper towels.

    salmon fillet
    🧻paper towels

  7. Step 7/14

    Slice the 2 fennel bulbs very thinly using a mandoline slicer.

    fennel bulbs
    🔪mandoline slicer
    🪵cutting board

  8. Step 8/14

    Slice the 2 peaches into thin wedges, discarding the pits.

    peaches
    🔪chef's knife
    🪵cutting board

  9. Step 9/14

    Finely grate the zest from 1 lemon and 2 limes.

    lemon
    lime
    🪒fine grater
    🪵cutting board

  10. Step 10/14

    Squeeze the juice from the zested lemon and limes into a mixing bowl.

    lemon
    lime
    🥣mixing bowl

  11. Step 11/14

    Toss the sliced fennel and peach wedges with citrus juice, citrus zest, 30 ml extra virgin olive oil, and black pepper.

    fennel bulbs
    peaches
    lemon
    lime
    extra virgin olive oil
    black pepper
    🥣mixing bowl

  12. Step 12/14

    Slice the cured salmon very thinly with a sharp chef's knife.

    salmon fillet
    🔪chef's knife
    🪵cutting board

  13. Step 13/14

    Arrange the salmon slices and fennel-peach salad on six serving plates.

    salmon fillet
    fennel bulbs
    peaches
    🔪chef's knife

  14. Step 14/14

    Dot each plate with the 100 g cream cheese and drizzle with the remaining 15 ml extra virgin olive oil.

    cream cheese
    extra virgin olive oil
    🥣mixing bowl

Composition

Ingredients

Types

Seasoning, Sweetener, Oil, Fruit

Ingredients

Salmon, Salt, Granulated sugar, Muscovado sugar, Fennel, Extra virgin olive oil, Peaches, Philadelphia cream cheese, Black pepper, Lemon, Lime

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Pescatarian

Calories

495 kcal

Macro nutrients

Protein: 43g, Fat: 26g, Saturated fat: 7g, Carbohydrates: 21g, Sugars: 18g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 1150mg, Potassium: 850mg, Calcium: 90mg, Iron: 1.3mg, Magnesium: 55mg

Vitamins

Vitamin D: 16mcg, Vitamin B12: 6mcg, Vitamin C: 28mg, Vitamin A: 115mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, shallow dish, plastic wrap, fine grater, mandoline slicer, paper towels

Appliances

refrigerator

Type

Type

Type Of Dish

Appetizer, Cold starter, Salad

Occasions

Summer lunch, Dinner party, Holiday appetizer, Aperitivo

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Silky, Tender, Crisp, Creamy, Juicy

Flavors

Salty, Sweet, Tangy, Citrusy, Anise-like, Rich, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 20°C,Do not leave cured salmon unrefrigerated for longer than 2 hours), fridge : 48 hours (Store in an airtight container,Keep at or below 4°C,Store salad and salmon separately for best texture), freezer : 60 days (Freeze cured salmon only,Wrap tightly and place in a freezer-safe airtight container,Do not freeze the dressed fennel and peach salad)