Salmon Crudo with Shallots, Lemon, and Capers

Crudo, meaning raw in Italian, generally refers to a dish of thinly sliced fish, simply dressed with little more than olive oil, lemon juice, and a pinch of sea salt. This recipe adds a few key ingredients but is wholly dependent on the freshness of the fish. Feel free to play with flavors — herbs, chile flakes, ginger — so many possibilities!

• 1 (5- to 7-ounce) coho, sockeye, or king salmon fillet, skin and pin bones removed 
• 2 tablespoons finely chopped shallots
• 2 tablespoons nonpareil capers, drained
• ½ lemon
• Extra virgin olive oil for drizzling
• Coarse sea salt

Using a sharp knife, thinly slice the salmon. Wipe the blade with a damp towel between slices to prevent dragging and tearing.

Arrange the fish on plates and sprinkle with the shallots and capers. Squeeze the lemon over top and drizzle generously with olive oil. Season with salt and serve right away.

A minerally white wine from the Mediterranean will be a winner. Seek anything fresh and dry from Greece or Italy.