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1 pound center-cut salmon fillet, skinned and pin bones removed
2 large celery ribs, sliced paper-thin on the diagonal Marinade: 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Garnish: 1 fennel bulb, very thinly sliced 1 1/2 tablespoons chopped fennel fronds With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible. Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices. To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.
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