Wednesday, January 26, 2005
Bite with Belkys: Carpaccio di Salmone from Ristorante Di Bertuccio
If you're looking for something to impress your guests, we have a spectacular seafood salad. Time to grab a bite with Belkys.
The Chef: Tiziana Tico
The Restaurant: Ristorante di Bertuccio
The Dish: Carpaccio di Salmone
- 8 oz. fillet of salmon
- 1/4 cup olive oil
- 2 lemons squeezed
- 1/4 avocado slices
- 1/4 cup fresh corn
- 1/2 tomato
- 1/4 cup red onion
- 1/2 endive chopped
- 1/4 cup sliced arugula
- 1/2 teaspoon cilantro
- Salt and pepper to taste
- Parsley to garnish
-Start with the fresh salmon fillet, roll it up and put it on the freezer until it's frozen.
-Remove from freezer, rinse and then slice it on a deli slicer or with a very sharp knife.
-Mix 1/4 cup olive oil, 1/4 teaspoon salt and pepper, squeezed lemon juice, and 1/2 teaspoon of cilantro.
-Sprinkle salt and pepper on salmon and pour marinade on top.
-Slice the avocado tomato and dice it up.
-Add 1/4 cup fresh corn, 1/4 cup red onion, 1/2 cup of chopped endive, 1/2 cup of sliced arugula.
-Pour some dressing over the salad, mix it up and then place it on a bowl for about five minutes.
-Garnish salmon with cilantro, place salad on top, and place more dressing and wedge lemon on the side.
-Garnish with parsley.
FOR MORE INFORMATION:
Ristorante Di Bertuccio
609 Washington Avenue
Miami Beach, Fl 33139