Citrus Salmon Carpaccio

Place the salmon on the cutting board and gently remove the bones from the thickest part of the fillet using tweezers

Take a long, narrow, flexible knife and hold it almost flat against the fillet, then start slicing it thinly as if it were smoked salmon

As you slice, arrange the pieces on a serving plate brushed with 1 tablespoon of oil

Place the salmon in the refrigerator

Peel the orange and lemon with a sharp knife, removing the segments from the membranes

Wash the escarole and chicory, tear the leaves of the former by hand, and finely chop the latter

Place the salmon, the two salads, citrus segments, and a few thin slices of lime in the center of the plate

In a bowl, dissolve the sugar with the remaining lime juice and the citrus juice collected while peeling

Add salt, pepper, 4 tablespoons of oil, and chopped chives

Mix the dressing well with a whisk, pour it over the salad and fish, and serve chilled

This carpaccio can be prepared differently for those who do not like the idea of eating raw fish. Prepare the citrus juice dressing using half the oil, pour it only over the fish, and let it marinate for a couple of hours in the refrigerator. The fish will cook in the dressing, turning opaque.

Then arrange the salad and citrus in the center of the plate and dress them with lemon juice