One of the last summer recipes of this season: the salmon carpaccio with green beans, robiola and taggiasca olives! As August arrives, so does the planning for autumn recipes, those which you will see from mid-September onwards here on the blog. Every year, just like clothing stores, the blog churns out seasonal recipes well in advance. This is because, as some of you may not know, Mr. Google takes about 40 days to index new articles or new recipes! This is to tell you that, most likely, from next week we will switch to recipes with baking, stovetops, long preparations or leavening.
That said, let’s focus on today’s recipe! I prepared this appetizer or main course with Norwegian salmon just yesterday for lunch, to be served cold, so perfect for summer! Few ingredients, all ready to be used, except for the green beans obviously, which must be pre-boiled and then cooled. We will combine flavors and textures, creating a dish you won’t easily forget and that will be loved by the whole family!
If you like Norwegian salmon, and specifically the salmon carpaccio found pre-sliced in the fridge section, ready to be used, you must try the salmon and arugula rolls with sandwich bread I prepared last summer! If you like Norwegian salmon steaks, don’t miss these recipes: salmon with pistachio crust or salmon with baked mustard! Two flavorful and tasty main courses!
If, instead, you adore first courses, you can try the pasta with salmon and sun-dried tomatoes or the smoked salmon tagliatelle! As you can see, salmon recipes are never missing from my blog! I love, even adore, this ingredient even if it’s not very cheap, but super versatile for creating new recipes for my family and for you!
Below you will find links to each recipe that will take you directly to the text you wish to read. I remind you that I wait for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment for the community to start the day with a sweet or savory cuddle!
This and all other recipes with salmon as the main ingredient can be found collected in the special: salmon recipes divided by categories! Appetizers, first courses, and hot or cold mains to enjoy all year round!
Let’s move on to the salmon carpaccio with green beans, robiola, taggiasca olives and Apulian taralli, the crunch part of our dish! You will find the video recipe below the first photo! You can subscribe to the YouTube channel not to miss any new recipes!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
- Energy 387.55 (Kcal)
- Carbohydrates 8.02 (g) of which sugars 3.52 (g)
- Proteins 41.75 (g)
- Fat 21.27 (g) of which saturated 2.06 (g)of which unsaturated 5.10 (g)
- Fibers 1.09 (g)
- Sodium 2,695.69 (mg)
Indicative values for a portion of 205 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two Servings of Salmon Carpaccio with Green Beans, Robiola and Taggiasca Olives
- 8.8 oz smoked salmon
- 3.2 oz robiola (or another cheese of your choice)
- 1.8 oz green beans
- 20 taggiasca olives
- to taste taralli (in my case, classic taralli)
- to taste lemon juice
- to taste extra virgin olive oil
- 1 pinch salt
In the section dedicated to tips and variations you will find other ingredients that you can use from time to time to create this dish!
Tools to Prepare Salmon Carpaccio with Green Beans, Robiola and Taggiasca Olives
- 1 Pot
- 1 Colander
- 1 Scissors
- 2 Plates
- 1 Teaspoon
Steps for Salmon Carpaccio with Green Beans, Robiola and Taggiasca Olives Recipe
As you might have already guessed, the first and only cooking required is for the green beans. We will first remove the two ends with our hands, then wash the green beans. Wait for the water we’ve poured into the pot to come to a boil. Boil the green beans for 10 to 15 minutes.
Run the boiled green beans under cold water gently to stop the cooking and start the cooling process. We will wait at least twenty minutes before proceeding with the smoked Norwegian salmon carpaccio recipe.
How many green beans did I clean as a child with my grandma Licia, standing on a chair to reach the table, with my blue and yellow apron, with my small hands, and that game to keep me close. Beautiful memories tied to my family and our home are linked to the kitchen.
My grandma Sandra always says, regarding the cooking of green beans: if you can easily pierce them with a fork, they are ready. Turn off the stove and drain them from the water, otherwise they become mushy.
After this short period, we can proceed. Take the serving plates, preferably deep and wide plates. Arrange the slices of smoked Norwegian salmon carpaccio. I weighed 120-150 grams of salmon per serving. Take the scissors and cut the green beans into pieces, if you want directly over the carpaccio arranged on the plates, as you can see in the video recipe.
With your hands, as I did, or with a teaspoon, take small amounts of robiola and distribute it over the salmon carpaccio. Drain the taggiasca olives from the preserving oil and distribute them evenly. Drizzle with a bit of extra virgin olive oil and lemon juice.
As the last ingredient, adding the crunch to the dish: the Apulian taralli, which we will crumble by hand. If you don’t want to break them directly over the plate, use a small bowl to contain them and then distribute them.
Cut a slice of lemon into wedges and decorate the plate. Obviously, it’s a pure decoration, so this step in the recipe is optional.
Now our salmon carpaccio with green beans, robiola, and taggiasca olives is ready to be served at the table! I can only wish you bon appétit and remind you that I wait for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and Variations of the Recipe:
Recipe Tips: as mentioned, I recommend cooking the green beans in advance and letting them cool for at least 20 minutes before using them. Also, consider the indicated cooking time: if the green beans are smaller or thinner, they will take less time to cook. Conversely, if they are larger, you will need to extend the cooking time. Always do a fork test before turning off the stove. The other ingredients used were: smoked salmon and robiola cold from the fridge, taralli and taggiasca olives at room temperature.
Recipe Variations: you can replace one or more ingredients in this recipe. You can use flat green beans, for example, also called snow peas. Or a Philadelphia cheese or a creamy one like certosa or ricotta. If you don’t have taggiasca olives, you can use green olives or black olives, more classic, which we often already have at home. If you don’t have taralli, use another crunchy snack like crackers or croutons, which you can easily crumble.
