Be sure to remove any skin and bones from the salmon before preparing. Also, use a very good fruity extra-virgin olive oil, as it is important to the overall taste and quality. A little salmon goes a long way so you can figure a 2-ounce portion per person will be plenty.
Ingredients
- 1 pound boneless, skinless wild salmon fillet
- 1 cup good-quality extra virgin olive oil
- 1 cup good-quality shaved parmesan cheese
- fresh coarsely-ground black pepper
- 1 cup chopped fresh flat-leaf persley
- sea salt
- 1 cup brine-packed capers, drained
- 1 cup finely diced red onion
- 2 lemons, cut into wedges
How to Make It
- Chill the salmon and eight small salad plates. When both are well chilled cut the salmon fillet into 2 x 2-inch pieces of approximately similar shapes. Place each piece between two pieces of plastic wrap and, using the smooth side of a meat hammer, very carefully and gently pound the salmon to a thickness of around ¼ inch. Take the pieces of salmon and arrange them on the chilled plates, being careful not to tear the fragile flesh. Use about 5 to 6 pieces per plate (it’s fine for them to overlap slightly). Cover each of the finished plates with plastic and return them to the refrigerator until ready to serve.
- When ready to serve, drizzle the olive oil over the salmon, and then arrange the shaved Parmesan over the top of the salmon. Grind some fresh black pepper and sea salt over each serving, and then sprinkle the parsley over the top. Adjust seasonings to taste. On the edge of each plate arrange some capers and red onions and finally place a lemon wedge on top. Serve quickly while still cold.
