Directions

1. Place the salmon in a sealable plastic bag. Add the garlic, oil, vinegar, onion, celery and salt. Seal the bag, coat the fish well with the marinade, and refrigerate for 24 hours, turning 2 or 3 times.
2. Remove the salmon, reserving the marinade, and pat the fish dry with paper towels. Slice thinly and arrange in a circle on 4 salad plates.
3. Fill the centre with greens.
4. Garnish with slices of cheese.
5. Drizzle with a little of the reserved marinade just before serving.