Salt Block Sashimi-Style Salmon Salad

8 ounces good, sushi quality fresh salmon

Olive oil

2 teaspoons fresh lemon zest

1 Golden Delicious apple

4 cups frisee, or other delicate green, washed and trimmed

1 tablespoon minced chives

2 teaspoons fresh orange zest

Fresh ground black pepper

Grated Himalayan or Kosher salt

Himalayan salt block, chilled at least 2 hours in refrigerator

With a very sharp knife, carefully slice salmon into slices about 1-by-2-by-¼-inch thick, being careful not to tear the fish. Place salmon pieces in a small bowl; drizzle with about 2 tablespoons olive oil and the lemon zest; toss gently to coat. Place in refrigerator while preparing remaining ingredients.

Core, but do not peel, the apple. Cut into matchstick size pieces and place in a bowl of cold water with a little lemon juice to prevent browning. Set aside.

Remove salt block and salmon from refrigerator. Using tongs or chopsticks (to ensure excess oil is not transferred with the fish) carefully place salmon slices onto salt block allowing as much salmon surface to touch the block as possible. Return salt block and fish to refrigerator allowing salmon to sit on the block for 10 minutes before turning fish over and refrigerating an additional 5 minutes.

To assemble: Drain and dry apple. Divide salmon among four plates and top with frisee and apple. Sprinkle with chives and orange zest. Grind a little fresh pepper on top and drizzle with a bit of olive oil. Finish with a grate or dash of salt.

Serves four as an appetizer.

Cook's note: This salmon is also good eaten right from the salt block and makes for a very nice presentation when served right out of the refrigerator. Salmon will continue to absorb salt while it is in contact with the salt block, so be careful not to allow it to sit too long.

Penny Kazmier