Two times marinated Salmon Carpaccio for a double the flavor dish served with a pear-fennel sides done two ways; a soft and sweet compote and a crunchy marinated fennel and pear topping.salmon carpaccio fennel pear

twice marinated salmon pear fennel

This recipe is my take on a dish I had at a fantastic tapas bar called “la pepita”. However the original recipe was made with apples. I just love this combination of fennel and pear/apples, it brings certain “je ne sais quoi” to a dish. I assure you this dish is terribly simple to make although it might look like a lot going on in the instructions, believe me it’s not that difficult at all. For this recipe a good “sashimi” quality Salmon is in order, since we won’t cook the salmon fillet.

Double marinated Salmon

The first marinade is a “dry” one, a simple, Gravlax style, marinade made of salt, sugar and a touch of dill. However, Gravlax usually marinates longer, but for this recipe we want the flesh to stay “soft” not over cured. This marinade will change the texture of the fish slightly for a firmer and more colorful one. Plus the salt and sugar will help eliminate some of the water naturally present in the flesh and concentrate all that precious Salmon flavor. The ratio of salt and sugar can be modified, if you prefer a sweeter Salmon, add more sugar to the mix. I usually do half/half sugar and salt for Gravlax, on the other hand I wanted this particular Salmon to have a more salty end result because of its pairing with sweet fennel-pear sides.

The second marinade is a typical wet one although without any added acidity… I didn’t want to cook the fish and lose its beautiful color. A simple top notch olive oil, some fresh dill and lime/lemon zest to make a final “fresh note” to the fish. I’ve used a sous-vide machine in the video but it could easily be a simple Ziploc bag that you submerge in water to make airtight. This marinade last a short 4 to 6 hours, it will give that great gloss finish and an extra refreshing tone to the fish.

The Pear-Fennel 2 ways

Double marinade Salmon Carpaccio

For a 2 ways Salmon we’ll need also a stand out 2 ways side to accompany it, no? A genius idea, since fennel cooked and fennel raw is 2 differents flavor set and textures. Once the fennel is cooked, it becomes so sweet and delicate by contrast with the raw fennel which is”crunchy” and brings some anise notes. Combined with the perfect partner “pear”, its simply a divine combination with two different end results. Both are easy methods, one being simply to boil until tender and blend with a touch of olive oil and the other method is simply to pickle with a tad in apple vinegar and forget the pear in olive oil. All together in the final plate you’ll have a mouth full of succulent flavors and textures. This dish is guaranteed to impress your guests and easy to make in advance for a quick last minute put together… by plating in a single plate, tapas style or served individually with a green salad and some extra rye bread.

twice marinated salmon pear fennel

Let’s start this marinating process!

Twice marinated Salmon Carpaccio & 2 ways Fennel and Pear

Makes about 10-12 portions | Difficulty: easy | Preparation: 25 minutes| Marinade: 30 hours

  • 1 big fillet of Salmon (900g to 1.2kg / 2 to 3 pounds)
First marinade (dry)
  • 200g sea salt
  • 100g white sugar
  • pinch of dry dill
  • white peppercorn *optional
Second marinade (wet)
  • 2 tbsp (30ml) of extra-virgin olive oil
  • lime or lemon zest
  • fresh dill
Fennel and pear compote
  • 200g of fennel
  • 75g of peeled pear cut into dices
  • 1 tbsp of olive oil
  • salt and pepper
Fennel and pear marinated
  • 1 pear peeled and cut into brunoise (really small dices)
  • 2 tbsp of extra virgin olive oil
  • 50g of fresh fennel cut thin slices
  • 1 tsp apple vinegar
  • salt and pepper


Direction for the fennel and pear compote
  1. Add the sliced fennel to a small sauce pan, cover with water (just enough to barely top it)
  2. Boil slowly for 10 minutes
  3. Add the peeled pear dices and let cook until tender, about 15 more minutes
  4. Add the mix to a blender with a touch of olive oil, salt and pepper and blend
  5. Reserve in the fridge
Direction for the pickled fennel and marinated pear
  1. Cut the fennel into fine slices and add a tad of apple vinegar, salt and pepper and reserve
  2. Cut the peeled pear into brunoise (small dices), add a touch of extra-virgin olive oil, salt and pepper and reserve in the fridge
Directions for the Salmon Carpaccio
  1. Take out the pin bones of the Salmon, if any
  2. Add the salmon fillet in a plastic bag with the dry marinade (salt, sugar and dill)
  3. Rub it good, make sure it covers all the fish and reserve, skin side down, in the fridge for 24 hours (could be up to 48 hours), turning it mid-may
  4. Once the first marinade is done, rinse off, in cold water, the excess of salt and sugar and pat dry the fish with a paper towel
  5. Add to another clean plastic bag or sous-vide bag, add the wet marinade ingredients (olive oil, fresh dill and lime) and keep the air out of the plastic bag by submerging it in water and closing it or sous-vide it
  6. Let marinade for 4 to 6 hours
  7. When ready cut into fine slices and serve with the two way fennel-pear sides


Serve with some extra rye bread. Enjoy!

Double marinade Salmon Carpaccio

Carpaccio de zucchini

This recipe I’ve encountered in a Catalan village, so simple but highly surprising. We don’t get to see zucchinis uncooked… but it’s actually a pretty good raw veggie. There is a nice crunch to it and it’s got a soft taste that allows the extra-virgin olive oil to shine. Such a beautiful and simple appetizer, all you’ll need is a mandoline or a talent to cut really finely the zucchinis. You would think the protagonist food here is the zucchini, but it isn’t, it’s the olive oil! It’s the perfect meal to taste a delicate and fresh olive oil.

Olive oil… there is so much to say about it, I don’t know where to start. First let’s say, I secretly think it’s the secret to a long life, and the statistic say that spaniards are the second longest living population after Japon… I think it’s due in big part to olive oil. There is all kind of colors, from light golden to green, depending of the maturity and type of olive used. But the color means nothing when it come to the quality of an olive oil, it’s all in the taste. It’s also qui a big world, similar to wine, it get better years than others.

ThereCarpaccio de zucchini is so many types of olive oil, in Spain alone there is 262 varieties. In Catalonia, it’s the famous Arbequina olives that is mostly used to produce olive oil. The Arbequina is quite a small olive in itself although it’s got the highest concentrations of oil. It’s a delicate and fruity olive oil, but it tend to oxidize more easily than other varieties. So you need to keep it cool and in the dark to keep it long.

So get that good bottle of olive oil out and that mandoline!

Carpaccio de zucchini

IngredientsCarpaccio de zucchini

Makes 4 appetizer portions

  • 1 zucchini
  • few cherry tomatoes
  • good extra-virgin olive oil
  • parmesan
  • black salt (or normal)
  1. Simply cut super finely the zucchini with a mandoline
  2. Place in a plate, with cut tomatoes
  3. Peel some parmesan on top
  4. Add the olive oil and salt