Alaskan wild salmon carpaccio marinated in lemon olive oil with rocket and parmesan

Recipe from Frosta                                         
Serves 4

Ingredients

320g Alaskan salmon fillets
0.2 l lemon olive oil
10 g fleur de sel
100 g rocket
2 tomatoes
100 g parmesan
basil, pepper
balsamic vinegar, olive oil

To make

1. Salmon: Slice the salmon very thinly with a sharp knife and lay the slices on a plate. Season lightly with fleur de sel and pepper. Brush with a little lemon olive oil.
2. Salad: Deseed and chop the tomatoes. Season the washed rocket and tomatoes with balsamic vinegar, fleur de sel and pepper.
3. Arrange the salad on the carpaccio and sprinkle with grated parmesan. Finally, garnish with a few strips of basil.