King Salmon Carpaccio With Lemon Oil, Capers & Mint

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4 thin slices skinless California king salmon fillet, approximately 2 ounces each

2 tablespoons finely minced shallot

1 tablespoon plus 1 teaspoon lemon juice

Extra virgin olive oil

Fleur de sel or sea salt, preferably somewhat coarse

2 dozen small mint leaves

1 tablespoon salt-packed capers, rinsed, chopped if large, or more to taste

3-4 tablespoons lemon oil (see note)

Freshly ground black pepper

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