When it’s summer and hot outside, you just wanna eat something light, healthy and of course super delicious like this Carpaccio from Salmon with Oranges and Baked Bell Peppers.
I love all kind of fish!
If fact, I grove up in a family where all my mom’s family members was -or has been fishermen in generations, so fresh fish was a big part of my weekly meals. I associate fish with magic; getting the fresh fish, preparing it and making a meal out of it in a split. Fish rarely takes more than 15 minutes to prepare!
And fish are not just healthy and rich in Omega-3 fatty acids, but American Heart Association also do recommend us all to eat fish at least twice a week to avoid cardiovascular diseases!
So jump into it, and serve this delicious course as a starter or as a light meal in the nice, warm summer heat.
Enjoy, and be happy to be (more?!) healthy!
Carpaccio from Salmon with Oranges and Baked Bell Peppers
Ingredients: (serves 2)
1 large red, bell pepper
8 oz smoked salmon
10 small, tomatoes
2 tablespoon pistachio nuts
2 tablespoon olive oil mixed with juice from 1 lime
Bake the bell pepper, sprinkled with olive oil, salt and pepper in the oven (in a tray) for 20 minutes at 400 degree Fahrenheit.
Remove the skin and cut in thin slices.
Cut the small tomatoes in half.
Peel the orange, and slice it thinly.
Roast the pistachio nuts lightly on a dry pan.
Mix limejuice and olive oil.
Arrange the smoked salmon on two plates.
Top the salmon with baked bell pepper, slices of oranges, half tomatoes and sprinkle with pistachio nuts and the lime-olive oil.