This innovative recipe is easier than you ever imagined!
The trickiest part is the slicing, and a good knife really helps.
(Serves 4-6)

Ingredients:
- 8-11 oz. fresh salmon tail section
- 1 untreated lemon
- 1 untreated orange
- lettuce
- olive oil

To prepare:
- Skin and clean salmon
- Sprinkle with 1 tsp. sugar
- Cover with grated peel of ½ each orange and lemon
- Place salmon on a platter and pack with salt enough to cover completely and form a mound of about 2"
- Let sit for 2 hours at room temperature then place in the refrigerator for another 2 hours
- Remove from refrigerator, lift off salt crust; the salmon will have been "cooked" by the salt and you'll find the citrus rind has been pressed into the salmon
- Slice very, very thin and served on a bed of shredded lettuce with a trickle of olive oil.

Carpaccio di polpo al vapore
Traditional Carpaccio