Peel lemon zest and finely mince. Squeeze lemon for juice and set aside (for arugula salad). Combine zest, salt, sugar, vodka, ouzo and oregano in a shallow, nonreactive dish and stir. Place salmon fillets, skin side up, on top of mixture, cover tightly and refrigerate for 2 to 3 hours.

For the tomato jam, combine the ingredients in a small, non-corrosive saucepan and simmer until thick about 2 hours, stirring occasionally. Keep warm (or prepare in advance and refrigerate).

Brush bread slices with olive oil and toast under the broiler until lightly browned. Preheat oven to 200 degrees Fahrenheit.

Place salmon fillet, skin side down, on an ungreased baking sheet (do not remove marinade from the fish). Roast until fillets just begin to split when gently squeezed, 15 to 20 minutes.

In a medium bowl, combine arugula, olive oil, lemon juice and capers and toss. Using a vegetable peeler, shave strips of cheese into the salad.

To serve, spread tomato jam on the bread and set each in the center of a plate. Top with a piece of salmon, leaving the skin on the baking sheet. Top with a pile of arugula salad and serve.

- Chef Charles Dale
Renaissance Restaurant, Aspen, CO