Serve in a bowl with crackers or spoon into romaine hearts or endives.
500g - sockeye salmon fillet, skinned
150-200g - kosher salt
1 cup - fresh tomatoes, deseeded and diced
½ cup - green onions, sliced
½ cup - white onions, diced
1 cup - red, green and yellow peppers, diced
1 tbsp - canola oil
Chili flakes to taste
1 tbsp - lemon juice
Rub the salmon thoroughly with kosher salt and cover with a ¼-inch thick layer of kosher salt. Wrap in a paper towel and refrigerate overnight or 24 hours.
Remove the salmon from fridge, scrape off the salt and rinse the fillet. Pat dry and cut into ½-inch cubes.
Combine the salmon, tomatoes, onions, peppers, oil and chili flakes in a bowl. Let them rest for 30 minutes. Just before serving, add the lemon juice.