Salmon Carpaccio is a feast, an absolute feast, for your senses.
The awesome aroma of the dressing, the silkiness of the salmon on your palate with the salmon practically melting in your mouth and the coconut dressing that has all the wonderful flavours that we associate with Thai cuisine incorporated into one simple-to-prepare dressing.
Salmon Carpaccio makes a great starter for a lunchtime BBQ or a good addition to a seafood feast.
The following are a couple of handy hints that will make this recipe really easy to prepare:
1) Pound the salmon fillets between two sheets of plastic wrap. This will give you the extremely thin effect of carpaccio and also makes the process quick and easy to clean up; just throw the plastic wrap in the bin.
2) Place a damp Chux (or similar) under your cutting board when you are pounding the salmon to stop the board from moving around.
3) To take the stems off the spinach leaves (and it does pay to do this in this recipe) it is easiest to either stack a tall pile of spinach leaves, one on top of the other, and cut through the lot in one swoop with a sharp knife. Or simply give the job of snipping off the stems to someone snugged down in front of the TV; a bowl for the leaves, a bowl for the stems and a clean pair of scissors and they are good to go.
500g salmon fillets, skinned
Bean sprouts (optional)
Lime wedges, for serving
2 cups of firmly packed spinach leaves, stems removed
400mL tin of coconut milk
1 lime, juiced
1/2 large red chilli, seeds and ribs removed
1 tablespoon Thai fish sauce
Leaves from about half a bunch of coriander
Freshly ground salt and pepper
Place the spinach leaves (with the stems removed), coconut milk, lime juice, chilli, fish sauce and coriander leaves into a blender or food processor and blend until smooth. Season the coconut mixture to taste with salt and pepper.
Cut the skinned salmon into four or five pieces. Lay a sheet of plastic wrap onto your chopping board. Place a piece of salmon in the centre of the board and cover with a second piece of plastic wrap. Using the flat side of a meat tenderizer or a rolling pin (don’t use a bottle for obvious reasons), pound the salmon out into a paper-thin sheet.
Carefully remove the top sheet of plastic from the piece of salmon and turn the salmon over onto a serving plate so that the plastic sheet is on top. Carefully peel the plastic sheet off the top of the salmon. Repeat the process with the rest of the salmon pieces.
The desired result is that the Salmon Carpaccio pieces are placed in a single, or nearly so, layer on your serving plate.
To serve, generously drizzle the salmon with the coconut dressing, sprinkle with a few bean sprouts and perhaps a few more coriander leaves. Serve with the lime wedges on the side.
The seafood in this recipe was supplied by Princess Charlotte Seafoods.Reads: 1981