Marinated Salmon Salad

How to prepare marinated salmon salad

1. Remove the skin from the salmon fillet. With a super sharp knife, cut crosswise into the thinnest possible slices. Arrange the slices on a slightly deep platter, side by side, but without overlapping them.
2. Mix 7-8 tablespoons of lemon juice with the vinegar and pour over the salmon slices. Gently massage with your hand so the liquid reaches everywhere. Cover with plastic wrap and refrigerate for about 4 hours.
   Check that the fish slices have changed color everywhere, tear off a piece and check inside as well. Everywhere you should see the light pink color of cooked salmon, no more orange areas. You will feel that the slices have become slightly firmer, no longer as delicate as when raw. The salmon has essentially been cooked in the acid from the lemon juice and vinegar. If you still see orange areas, massage the slices with the liquid again and leave in the refrigerator until fully marinated (check every half hour from now on).
3. Run the slices under running water, directly on the platter, just to drain off the marinating liquid. Then press with paper towels to absorb excess water.
4. Transfer the fish slices to a large bowl (now they can overlap). Sprinkle with salt, chili flakes and grind black pepper to taste. Zest 1/2 lemon and add the finely chopped dill. Pour in 3 tablespoons of oil and mix. Cover with plastic wrap and keep refrigerated until serving. It keeps like this for a few days in the refrigerator.
5. Prepare the salad only on the day of serving. Slice the fennel as thinly as you can. Sprinkle with salt, massage for about 30 seconds and then let sit while you prepare the remaining ingredients.
7. Cut the green lettuce into thin strips and place in a large bowl. Cut the onion into rounds and sprinkle over the lettuce. Add the fennel slices on top. Sprinkle with a little salt and then drizzle the salad with 2 tablespoons of lemon juice. Mix gently.
8. Add the salmon with all its oil over the salad and mix again. Taste for salt and lemon juice.
9. Portion the salad into bowls or spread it on a wide platter (for a self-serve party). Serve with lemon quarters and focaccia or toasted bread.

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