Salmon Carpaccio

1. Divide salmon into equal portions.
2. Place each portion between two sheets of plastic wrap, lightly moistened with water to protect from tearing pound salmon, from the center out, to a thickness of 1/8-inch.
3. Remove from plastic and place, skin-side up, onto individual serving plates.
4. Combine the red and yellow bell peppers.
5. Moisten with the orange juice-toss to coat well.
6. Arrange in the center of the salmon.
7. Place small mounds of caviar, in alternating colors, around the peppers.
8. Drizzle lightly with olive oil. Seasoni to taste with kosher salt and black pepper.
9. Garnishi with opal basil and/or edible flowers.
10. Serve at room temperature or slightly chilled.