Snack · Italian · 15 min
Salmone in Carpione (Vinegar-Marinated Salmon with Zucchini)
- Calories
- 147
- Protein
- 16g
- Carbs
- 14g
- Fat
- 3g
Ingredients
- 48.6 g salmon fillet
- 202.7 g baby zucchini
- 60.8 ml red wine vinegar
- 81.1 g yellow onion
- 0.25 tsp salt
- 5 g fresh mint
- 5.1 g fresh parsley
Method
- 01Prepare the carpione marinade by combining red wine vinegar, 60 ml water, salt, and thinly sliced yellow onion in a small saucepan. Simmer over medium heat for 5-7 minutes until the onions are tender and translucent. Remove from heat and set aside.
- 02Poach the salmon fillet in a shallow skillet with enough gently simmering water to cover, cooking at 170°F (77°C) for 6-8 minutes until the interior reaches 145°F (63°C) and the flesh turns opaque and flakes easily with a fork. Remove salmon and pat dry with paper towels.
- 03Slice the baby zucchini into thin rounds and quickly blanch them in the warm poaching liquid for 30 seconds until bright green but still crisp. Drain thoroughly.
- 04Arrange the poached salmon and blanched zucchini on a serving dish. Pour the warm onion-vinegar marinade evenly over the top.
- 05Let sit at room temperature for at least 15 minutes for flavors to marinate, then scatter with torn fresh mint and fresh parsley before serving.
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