Salmon in marinade with julienne vegetables
- Gluten Free
- Lactose Free
- Energy Kcal 264
- Carbohydrates g 3.6
- of which sugars g 3.5
- Protein g 23.8
- Fats g 15.1
- of which saturated fat g 3.73
- Fiber g 0.9
- Cholesterol mg 44
- Sodium mg 457
- Difficulty: Very easy
- Prep time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
Salmon carpione is a really good Northern Italian dish that puts a modern twist on a classic method. Really, it's fantastic. Traditionally, carpione is made with lake fish like trout or alborelle. But here's the thing—this version uses fresh salmon to soak up the colorful flavors of a vinegar-based marinade. And it's popular in places like Lombardy and Piedmont. And the sauce? It's all about frying fish and marinating it in a tangy blend of white wine, vinegar and pepper.
In this recipe, the salmon is marinated raw—kinda like fish carpaccio. This method gives it a super tender and moist texture, with a bold, tangy kick from the vinegar. Julienned veggies like carrots and zucchini? Perfect. They add a crisp contrast and splash of color—making the dish feel fresh and light. For those who love a strong, vinegar-forward bite, this salmon carpione recipe is a flavorful choice. And look, it’s simple and quick to prepare.
In Northern Italy, traditional techniques like marinating and frying keep fish dishes exciting, and this marinated salmon with vegetables continues that legacy with a modern touch. Instead of the crispy texture from frying, this dish offers a silky and tender feel from the marinated raw salmon. It's perfect as an appetizer or a second course. Something different, you know? The flavors in this Italian salmon dish are bright and invigorating, thanks to the vinegar and white wine. And those veggies? They balance it out, preventing it from becoming too overpowering. Some might liken this to salmon escabeche or even pickled salmon, but the Italian style keeps things simple—letting the main ingredients shine. The julienned veggies add a visually appealing touch, bringing just the right amount of crispness to each bite. Whether you are looking for an easy salmon appetizer or a unique take on a traditional Italian fish recipe, this dish is a fantastic choice. Really really good.
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- INGREDIENTS
- Salmon fillets 1.1 lbs (500 g)
- Water 1 ¼ cup (300 ml)
- Dry white wine 4 oz (120 ml)
- White wine vinegar 5 ½ tbsp (80 ml)
- Carrots ½
- Red onions ½
- Celery 1 rib
- Ground black pepper to taste
- Pink peppercorn to taste
- Fine salt to taste
How to prepare Salmon in marinade with julienne vegetables
To prepare salmon in carpione, make sure you have purchased Norwegian salmon; otherwise, it is recommended to freeze it for at least 96 hours at 0°F and then thaw it for use in the recipe. Then take the onion, peel it, and cut it in half, then place the flat part of one half on a cutting board and slice it lengthwise 1. Wash the celery stalk thoroughly under running water and remove the outer leaves, the side ones, and the top. Remove the outer fibrous membrane with a vegetable peeler. Cut the stalk in half and then into thin strips 2. Peel the carrot, then cut it into thin strips lengthwise 3.
Prepare the marinade: in a large bowl, pour the water 4, the white wine vinegar 5, and the dry white wine 6, add salt,
add pink and black peppercorns 7 and add to the marinade the vegetables cut into strips: the celery 8, the carrot 9
and the onion 10, mix with a wooden spoon to season the ingredients. Now take care of the salmon: it is crucial that the salmon is fresh and, above all, ensure with your supplier that it has been "flash frozen," i.e., frozen at the correct temperature. Clean the fillet by removing the bones with kitchen tweezers 11 and then cut the salmon into thin strips 12.
Place the salmon pieces into the marinade 13, cover the bowl with plastic wrap 14. Let the salmon marinate in the refrigerator for at least 2 hours. After the required time, the fish will have absorbed the aromas of the marinade, and you can enjoy your salmon in carpione with julienne vegetables 15.