Serves 6
2 Pounds Fresh Salmon Filet, Pin Bones Removed, Skin Left On
3 Tablespoons XVOO
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Celery Stalks, Thinly Sliced Crosswise Diagonally
¼ Red Onion, Thinly Sliced Crosswise
¼ Cup Chopped Fresh Cilantro
½ Teaspoon Ground Cumin
1 Tablespoon Capers, Nonpareils
¼ Cup XVOO
Juice of 1 Large Lemon, Seeds Removed
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
Preheat oven to 400°F. Place the Salmon Filet on a half sheet pan sprayed with PAM Original Cooking Spray. Sprinkle with the 3 tablespoons XVOO, ½ teaspoon coarse sea salt and ¼ teaspoon black pepper. Place in preheated oven and roast for 15 to 20 minutes, depending on the thickness of the filet.
Remove from oven and set aside to rest for ten minutes. After resting gently remove the salmon in large chunks from the skin leaving behind the grey bloodline. Place the large chunks on salmon on a bowl and combine with the rest of the ingredients. Very gently toss together being careful to not break up the salmon too much.
Refrigerate until 30 minutes before serving.
