Recipes.

Salmon Carpaccio With Anchovy Salad

By Lucio Galletto & David Dale


I Quit Sugar - Salmon Carpaccio
  • 4 servings
  • Prep - 5 mins
    Cooking - 5 mins
  • Total - 10 mins
I Quit Sugar - Salmon Carpaccio

An Italian inspired starter! This one will be a hit among the seafood lovers. Beautiful salmon complemented by salty capers and olives, zesty lemon and crunchy bread!  

Servings: 4
Preparation: 5 mins
Cooking: 5 mins

Ingredients

  • 300 g sashimi-grade salmon, swordfish or tuna in one piece.
  • 18 green olives, pitted and roughly chopped.
  • 6 anchovy fillets.
  • 1 teaspoon salted capers.
  • 1 teaspoon finely chopped oregano.
  • 1 teaspoon red wine vinegar.
  • 2 tablespoons olive oil.
  • 2 slices of sourdough bread.
  • 1 garlic clove.
  • 1 lemon, juiced.
  • Sea salt and freshly ground black pepper.

Directions

1. Thinly slice the fish and arrange on four plates. In a bowl, place the olives, anchovies, capers and oregano.

2. Mix with the vinegar and a tablespoon of the olive oil.

3. Cut the bread into small cubes and place in a small bowl. Add the garlic and a splash of olive oil and mix well. Place on a baking dish and bake for about 2 minutes on each side, until crispy. Drizzle the lemon juice over the fish, then the remaining olive oil.

4. Arrange the caper and olive mixture on top of the fish. Scatter the bread on top, season with salt and pepper and serve.


Note

Images and recipes form Coastline by Lucio Galletto & David Dale (Murdoch Books RRP $59.99)I Quit Sugar - Coastline

An Italian inspired starter! This one will be a hit among the seafood lovers. Beautiful salmon complemented by salty capers and olives, zesty lemon and crunchy bread!

Ingredients

  • 300 g sashimi-grade salmon, swordfish or tuna in one piece.
  • 18 green olives, pitted and roughly chopped.
  • 6 anchovy fillets.
  • 1 teaspoon salted capers.
  • 1 teaspoon finely chopped oregano.
  • 1 teaspoon red wine vinegar.
  • 2 tablespoons olive oil.
  • 2 slices of sourdough bread.
  • 1 garlic clove.
  • 1 lemon, juiced.
  • Sea salt and freshly ground black pepper.

Directions

1. Thinly slice the fish and arrange on four plates. In a bowl, place the olives, anchovies, capers and oregano.

2. Mix with the vinegar and a tablespoon of the olive oil.

3. Cut the bread into small cubes and place in a small bowl. Add the garlic and a splash of olive oil and mix well. Place on a baking dish and bake for about 2 minutes on each side, until crispy. Drizzle the lemon juice over the fish, then the remaining olive oil.

4. Arrange the caper and olive mixture on top of the fish. Scatter the bread on top, season with salt and pepper and serve.

Note

Images and recipes form Coastline by Lucio Galletto & David Dale (Murdoch Books RRP $59.99)I Quit Sugar - Coastline

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