Salmon and Avocado Carpaccio with Marinated small tomatoes

Salmon and Avocado Carpaccio with Marinated small tomatoes
Cooking time

10 minutes


261 Kcal per serving

Ingredients (for 2 servings)
  • Small tomatoes


  • Onion

    1/4 (50g)

  • Avocado

    1/2 (70g)

  • [A] Kadoya roasted sesame oil

    1 1/2 tablespoons

  • [A] Lemon juice

    1/2 tablespoon

  • [A] Salt

    1/2 teaspoon

  • Salmon block


  • Black pepper

    A pinch

  • Cut small tomatoes lengthwise into quarters.

  • Cut onion in half crosswise, cut lengthwise into thin slices, soak in water and rub well. Leave 5 minutes and squeeze out the water with kitchen paper.

  • Remove the skin and seeds from the avocado and cut lengthwise into 8 mm slices.

  • In a bowl, mix the small tomatoes from (1), onions from (2), and [A] to make tomato sauce.

  • Cut salmon into 8 mm wide strips.

  • Arrange the salmon and avocado alternately. Pour over the tomato marinade sauce and sprinkle with black pepper.

Products used in this recipe
Roasted Sesame Oil

Roasted Sesame Oil

Roasted sesame oil gives rich, flavorful nutty taste to your dishes.

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