Zucchini carpaccio with salmon and sun-dried tomatoes is a tasty, nutritious, and satisfying dish.
You can prepare it in just a few minutes, without cooking anything.
No complex techniques are needed. Just a vegetable peeler, a sharp knife, and the desire to create something beautiful.
Rich in fiber, high-quality proteins, healthy fats (omega-3 from salmon), vitamins, and antioxidants (especially from sun-dried tomatoes). It’s a dish that supports the body without being heavy, perfect even if you’re watching your weight or if you exercise.
It refreshes, pleases, and satisfies both the eyes and the palate.
You can serve it as an appetizer, but also as a light lunch or summer dinner.
And it makes a good impression if you have guests.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing zucchini carpaccio, salmon, and sun-dried tomatoes
- 1 zucchini
- 2.8 oz smoked salmon
- 2 tbsp sun-dried tomatoes in oil
- to taste pink pepper
- 1/2 lemon
- 2 tbsp extra virgin olive oil
- to taste fine salt
Tools
- 1 Mandoline
- 1 Plate
- 1 Knife
- 1 Teaspoon
Steps for preparing zucchini carpaccio, salmon, and sun-dried tomatoes
To prepare the delicious and fresh zucchini carpaccio with salmon and sun-dried tomatoes, start by washing the zucchinis under running water, pat them dry with paper towels, and remove the ends. Slice them thinly with a mandoline. The thinner they are, the more delicate and flavorful they will be.
Arrange them on a serving dish or tray, creating a ‘bed’ by slightly overlapping the slices in a fan or spiral.
Pay attention to aesthetics: it’s a visual dish!
Prepare an emulsion with extra virgin olive oil, lemon juice, and a pinch of fine salt.
Add the sun-dried tomatoes, if they are in oil, drain them well and cut them into thin strips.
If they are not in oil, but only dried, rehydrate them in hot water for 10-15 minutes, then dry them.
Add the salmon, also cut into slices, and season with a bit of pink pepper, and pour the dressing evenly over the entire dish using a teaspoon.
Decorate with a sprig of mint to make it even fresher and more fragrant.
And the dish is ready to be served and enjoyed.
Enjoy your meal from Barbara!
Tips and Storage
If the zucchinis are too watery, you can slightly salt them and let them rest for 10-15 minutes: they will lose some water and soften. Then pat them dry with paper towels.
Choose fresh and young zucchinis, they will be less watery and with fewer seeds.
It’s a raw dish: choose high-quality ingredients (oil, salmon, and sun-dried tomatoes in particular). The higher the quality, the better it will be with just a few elements.
Storage
With seasoned salmon: maximum 24 hours, well covered with plastic wrap or in an airtight container. After that, it tends to become mushy and watery.
Only seasoned zucchinis (without salmon): up to 2 days, but better consumed within 24 hours to maintain crispness.
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FAQ (Questions and Answers)
Can I use grilled zucchini instead of raw?
Yes, but it completely changes the dish. If you grill them, you get a more pronounced flavor, while raw results in something more elegant and light. Grilled is fine if you want a more rustic appetizer.
Is the dish suitable for a light diet?
Yes, it is ideal. It is low in calories and rich in omega-3, fibers, and antioxidants. Perfect even after a workout.
