Salmon Crudo with Fennel & Crispy Capers

Wrap salmon tightly in plastic wrap and place in the freezer for 45 minutes.

Unwrap the fish and use a sharp knife to slice it crosswise into very thin slices. Arrange on a serving platter. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, place a fine-mesh sieve over a heatproof medium bowl. Heat oil in a medium skillet over medium heat. Carefully add capers (they will spatter). Fry, swirling gently, until the capers are golden-brown, 30 seconds to 1 minute. Drain in the sieve. Let cool 5 minutes. Whisk lemon juice and parsley into the oil.

Top the salmon with fennel, onion, salt, pepper, the capers and the dressing. Garnish with fennel fronds and lemon wedges, if desired.