2 portions

240 gr salmon
1 tbsp olive oil
juice of ½ lemon
¼ tsp sea salt
pepper to taste
1 tbsp capers
1 tbsp chopped chives
1 cup arugula or watercress

Remove bones and skin from the salmon and freeze for 30 minutes so it firm for slicing.

Slice the salmon with a sharp knife into very thin slices. Place them on a plate.

In a small bowl mix the oil with the lemon juice, salt and pepper to taste. Stir well.

When serving, bathe the salmon with this dressing and sprinkle the capers and chives on top. Serve with arugula.

Per serving:
Cal: 343.7 P: 17.2 F: 32.9 Cb: 0.2