📝 About This Recipe
This elegant dish is a masterclass in balance, marrying the buttery richness of premium raw salmon with the sharp, briny pop of salt-cured capers. Inspired by coastal Mediterranean flavors, this keto-friendly appetizer relies on the highest quality seafood and a bright, citrus-forward vinaigrette to awaken the palate. It is a sophisticated, low-carb starter that brings the luxury of fine dining directly to your home kitchen with minimal effort and maximum impact.
🥗 Ingredients
The Seafood
- 12 ounces Sashimi-grade Salmon Fillet (skinless, pin bones removed, chilled very cold)
The Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed, high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 small Shallot (minced extremely fine)
- 1/2 teaspoon Dijon Mustard (for emulsification)
- 1/4 teaspoon Sea Salt (plus more for finishing)
- 1/8 teaspoon White Pepper (freshly ground)
The Crispy Capers
- 2 tablespoons Non-pareil Capers (drained and patted very dry)
- 2 tablespoons Avocado Oil (for shallow frying)
Garnish and Texture
- 2 tablespoons Red Onion (sliced into paper-thin half moons)
- 1/2 cup Micro-arugula or Micro-greens (for a peppery bite)
- 2 sprigs Fresh Dill (fronds picked)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 pieces Radishes (sliced into translucent rounds)
👨🍳 Instructions
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1
Place the salmon fillet in the freezer for 15-20 minutes prior to slicing. This firms up the proteins and allows for much thinner, cleaner cuts.
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2
While the salmon chills, prepare the vinaigrette by whisking the olive oil, lemon juice, Dijon mustard, minced shallots, salt, and white pepper in a small bowl until emulsified.
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3
Heat the avocado oil in a small skillet over medium-high heat. Once shimmering, add the dried capers.
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4
Fry the capers for 1-2 minutes until they 'bloom' like little flowers and become crisp. Remove with a slotted spoon and drain on paper towels.
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5
Remove the salmon from the freezer. Using a very sharp chef's knife or a slicing knife, cut the salmon against the grain into slices approximately 1/8 inch thick.
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6
Place a sheet of plastic wrap over the salmon slices and gently flatten them with the flat side of a meat tenderizer or the bottom of a heavy glass to achieve a translucent appearance.
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7
Arrange the salmon slices on a chilled large platter or individual plates, slightly overlapping them in a circular pattern.
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8
Lightly brush the salmon with about two-thirds of the vinaigrette, ensuring every piece is coated to begin the light 'curing' process.
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9
Scatter the paper-thin red onions and radish rounds evenly across the salmon.
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10
Distribute the crispy fried capers and fresh lemon zest over the top for a concentrated burst of flavor.
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11
Garnish with the micro-greens and fresh dill fronds to add height and a garden-fresh aroma.
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12
Finish with a final drizzle of the remaining vinaigrette and a tiny pinch of flaky sea salt if desired. Serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always use 'Sashimi Grade' or 'Sushi Grade' salmon to ensure it is safe for raw consumption. If you don't want to fry the capers, you can use them raw, but frying them removes the harsh brine and adds a delightful crunch. To get the onion slices truly paper-thin, use a mandoline slicer set to the thinnest setting. Keep your serving plates in the refrigerator for 30 minutes before plating to keep the fish at the optimal temperature.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Wine. Serve alongside a bowl of mixed Mediterranean olives for a complete keto appetizer spread. For non-keto guests, provide toasted baguette crostini on the side. Accompany with a simple side of butter-lettuce salad with a light lemon vinaigrette.