How to make salmon carpaccio:
Slice the pre-frozen filet into very thin slices with a fish knife or any other sharp knife.
Prepare the dressing. To do this, mix the juice of the lemon and orange.
On a plate put the fish and pour it with this mixture and olive oil, sprinkle with freshly ground black pepper.
Put it in the fridge for 30 minutes.
After 30 minutes, grate the Parmesan and put it on top of the carpaccio.
Add a couple of drops of balsamic vinegar to the ready dish and serve with arugula. If you like tomatoes, add some cherry tomatoes.
The citrus juice, balsamic vinegar and parmesan will be enough not to salt the dish additionally.