Ingredients for 4/6 people:

1 salmon fillet of 700/800g (blast chilled)

60 g of caper salt

40 g of sugar

4/6 caper sprouts in extra virgin olive oil

1 tablespoon of crunchy capers

1 orange with edible peel

1 artichoke

1 leg of fennel

1 cup of Treviso radicchio

Extra virgin olive oil

Salt and pepper

Execution:

Clean the salmon fillet from any bones and fatty parts, separately mix the caper salt with the sugar and the grated orange zest in a bowl.

Arrange the fish fillet in a baking dish and sprinkle it evenly with the salt mix, cover with plastic wrap and leave to marinate in the refrigerator for 24/30 hours.

Once the marinating time has elapsed, remove the liquid and remove the salt and sugar* residues with kitchen paper.

Separately, remove the orange peel with a knife and cut it raw, collecting the juice in a bowl.

Remove the outer sheaths from the fennel and keep the beards then cut it finely with a slicer or a mandolin and keep it in cold water, cut the radicchio into julienne strips and add it to the fennel. Clean the artichoke from the outer leaves, cut the tip and then divide it in two and remove any hay with a holer, finally cut it into thin slices and store it in carbonated water.

Emulsify the orange juice with a pinch of salt, a couple tablespoons of oil and the coarsely chopped fennel beard and a generous grind of pepper and season the well-dried vegetables in a bowl.

Cut the salmon into thin slices and arrange them on plates, accompany with the crunchy salad and complete with the crunchy capers and a caper sprout placed on the salmon.

*it is possible to preserve the marinated salmon once ready in a vacuum for about ten days.