Optional freezing: place fresh salmon in the freezer for about 15 minutes.

Once salmon is slightly frozen, pat dry and slice into ¼-inch thick planks, then dice into ¼-inch cubes.

In a mixing bowl, combine diced salmon, olive oil, onion, capers, mustard, lemon zest, and jalapeño. Stir gently.

Let the mixture sit for 5 to 10 minutes to meld flavors.

Serve by packing into a mold or directly in a bowl, and garnish with cucumber slices or salad greens.