Salmon Carpaccio with Sprouts

Method

1. Marinate the salmon: place the fillet in a container, add brown sugar, salt, and crushed black pepper. Massage and leave for about one hour.
2. After one hour, rinse the salmon with fresh water and dry it.
3. Remove the skin and any bones, then slice the salmon thinly.
4. Prepare the citrus marinade: squeeze the orange and grapefruit, add orange zest and olive oil. Add the salmon slices and mix well. Let rest in the fridge for about 30 minutes.
5. Prepare the salad: thinly slice the fennel, julienne the apple, slice the radish, and shred the lettuce. Season with salt, olive oil, and taggiasca olives. Mix.
6. Prepare the citrus dressing: take the leftover citrus pulp, squeeze it into a bowl, add a little mustard, a pinch of salt, and olive oil. Mix until it reaches a consistency similar to fresh milk.
7. Plate: arrange the salad on the plate, top with the salmon slices, garnish with sprouts, salmon roe, and a touch of black pepper. Serve.