Salmone in Carpione (Vinegar-Marinated Salmon with Zucchini)

Prepare the 'carpione' marinade by simmering the red wine vinegar with a splash of water, a pinch of salt, and the thinly sliced onions until the onions are tender and translucent, about 5-7 minutes. Set aside.

Poach the salmon fillet in a shallow pan with just enough water to cover, simmering gently at 170 deg F (77 deg C) for about 6-8 minutes until the flesh is opaque and flakes easily with a fork. Remove and pat dry.

While the salmon poaches, slice the baby zucchini into thin rounds. Quickly blanch them in the same poaching liquid for 30 seconds until vibrant green but still crisp, then drain.

Arrange the poached salmon and blanched zucchini on a small plate. Pour the warm, tangy onion-vinegar marinade over the top.

Let the dish sit for at least 15 minutes to allow the flavors to penetrate. Finish with a handful of torn fresh mint and parsley. The result is a cold, refreshing Italian-inspired snack that balances the richness of the fish with sharp, acidic aromatics.