Carpaccio is an Italian dish with marinated raw fish or meat. In this recipe the salmon fillet is baked a few minutes and then served with thyme and lime flavoured tomatoes. The perfect antipasto for your New Years' dinner or any special occasion.
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4 medium tomatoes on the vine
1/4 clove garlic without the inner core
1 sprig thyme
1 small bunch basil
zest and juice of 1 lime
extra virgin olive oil, as needed
salt, as needed
Tabasco® sauce, to taste
400g fresh salmon fillet, thinly sliced
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Method Prep:25min › Cook:5min › Ready in:30min
Preheat oven to 180 C / Gas 4. Lightly oil a baking dish and sprinkle with some salt.
With a sharp knife, mark a cross on the bottom of each tomato. Bring a saucepan of water to the boil and blanch the tomatoes for 30 seconds. Drain and rinse under cold water.
Peel off the tomato skin and chop each tomato into 4 wedges. Remove the watery juice and the seeds. Chop the remaining flesh.
Finely chop garlic with thyme and basil. Add the lime zest and mix. Make an emulsion with lime juice, oil, salt and few drops of Tabasco® sauce. Add tomatoes and chopped herbs, stir and let stand.
Lay the salmon, one piece close to the other in the prepared baking dish.
Bake the salmon in the preheated oven until opaque, about 10 minutes. Remove from the oven. Arrange the salmon slices over a warm plate.
Arrange the tomatoes over the fish, decorate with basil and serve.