Start by placing your fresh, sushi-grade salmon in the freezer for about 15 minutes. Once firm, pat the salmon dry and cut it into ¼-inch cubes.

Finely dice a small red onion and a jalapeño pepper into tiny pieces. Set these chopped ingredients aside.

In a mixing bowl, combine the cubed salmon with olive oil, diced onion, chopped capers, jalapeño, and Dijon mustard. Add lemon zest and juice, and toss gently.

Allow your mixture to sit for about 5 to 10 minutes at room temperature to meld the flavors.

Use a ring mold to shape your tartare on the serving platter or serve it in a bowl. Garnish with fresh chives or a slice of lemon.