2 1/2 oz sockeye salmon, cut into 1/2" cubes

1/4 tart, firm apple, sliced very thinly on a mandoline

2 tbsp freshly squeezed orange juice, divided

1 tbsp freshly squeezed lemon juice

1/2-1 tsp (to your taste) fresh Serrano chile, very thinly sliced 

1 tbsp pickled ginger

1 tbsp fresh lemon balm leaves - you may substitute fresh tarragon, or cilantro

Flaky salt, to sprinkle

Evoo, to drizzle

Toss the salmon pieces with a drizzle of olive oil and lightly season with kosher salt. Refrigerate while you prepare the other ingredients.

Combine 1 tablespoon of the orange juice and the lemon juice in a shallow bowl and toss the apple slices in the mixture to coat.

Arrange the apple slices on a medium plate. Transfer the salmon pieces to the center. Scatter the shaved chile, then nestle a number of piles of the pickled ginger around the salmon. 

Spoon the remaining orange juice over top, then add the lemon balm leaves. Drizzle a little more olive oil and finish with flaky salt.

Eat at once.