Salmon Carpaccio

Adapted from this post on La Tartine Gourmande
Yield: 2 servings

6 oz sushi grade salmon
1/8 fennel bulb
1 tsp fennel leaves, finely chopped
1 tsp mint, finely chopped
1 tsp sugar
1/2 tsp salt
juice of half a lemon
1 tsp capers
1 tbsp olive oil
fennel leaves, for garnish
  1. Use a mandoline to slice the fennel very thinly.
  2. Combine fennel slices with fennel leaves, mint, sugar, salt, and lemon juice.
  3. Refrigerate mixture for 1 hour.
  4. Wrap salmon in plastic wrap and place in freezer for 30 minutes for ease of slicing.
  5. Just before serving, take salmon out of freezer and slice thinly.
  6. To serve, arrange salmon slices on plate, top with fennel slices, then sprinkle with olive oil. Add capers and garnish with fennel leaves.
  7. Serve immediately.