Trim salmon thoroughly, cut salmon into very small cubes, then chop into a medium course consistency. (do not over chop or over handle as the delicate fats will break ). Add the Mediterranean salt rub and half of the capers and gently mix through.

Form salmon into 2 inch cylinders and place in the center of serving plates. Drizzle plates with olive oil, fresh lemon juice, and remaining capers. Garnish with micro herbs or petite greens and thin lemon slices.

Serve chilled.

Serving suggestion: serve with crisp bread sticks, toast points, or flat breads.