8 ounces very fresh king salmon fillets, skin and pin bones removed
1 tablespoon olive oil
1 cup chiffonade endive
1/4 cup red onions, thinly sliced
1/4 cup extra-virgin olive oil
1 teaspoon chopped parsley
2 tablespoons lemon juice
1 teaspoon lemon zest
Fresh cracked black pepper
Capers for garnish
Cut the salmon into 8 equal portions. Cover a cutting board with a large piece of plastic wrap and rub with 1 teaspoon of the olive oil. Place a piece of salmon in the center and cover with a second piece of plastic. Using a flat, smooth mallet or the bottom of a skillet, gently pound the salmon into paper-thin sheets. Transfer to a plate. Repeat with the remaining salmon, adding more oil as necessary to prevent from sticking.
In a small bowl, combine the endive and red onions. In another bowl, combine the extra virgin olive oil, parsley, lemon juice and lemon zest, and whisk to blend. Season with sea salt and black pepper. Toss 2 tablespoons of the vinaigrette with the endive and red onions. Lightly season each piece of salmon with pepper and sea salt.
Arrange a few pieces of the salmon equally on four plates. Garnish each plate with the endive salad and a few capers. Drizzle the remaining vinaigrette over the salmon, and serve well chilled.