Lightly salted salmon with ginger and citrus zest

Remove the zest from the lemon (10 g), orange (10 g), and lime (10 g) with a vegetable peeler and chop it into small cubes. Peel the ginger (20 g), grate it on a fine grater, and mix it with the chopped mint (5 g) and the diced zest.

Evenly rub a piece of salmon fillet (300 g) without skin with table salt (7 g). Top it with the mixture of ginger (20 g), mint (5 g), and citrus zest, cover with plastic wrap, and refrigerate for 8-12 hours for light salting. Then transfer the salmon to the freezer until completely frozen; the aromatic coating can be left on or removed before freezing, as by this time it will have already imparted flavor to the fish.

For this presentation, choose fish that is suitable for lightly salted and cold dishes. Before slicing, let the piece thaw slightly for 5-10 minutes so that the slices come out neat and do not crumble.