Tataki salmon with sesame crust and ginger glaze


  • 400g Huon salmon (cut into two equal pieces)
  • ½ tsp salt flakes
  • 2 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds
  • ½ tsp cracked black pepper
  • 2 tbsp grapeseed oil
  • 1 cup daikon (cut into thin 10 cm strips)
  • For Marinade
  • 75ml light soy
  • 1 tbsp sesame oil
  • 2 tbsp grapeseed oil
  • 1 tbsp honey
  • 1 tbsp ginger (grated)
  • For Ginger Glaze
  • 60ml lime juice
  • 60ml light soy
  • 60ml olive oil
  • 1 tbsp ginger (grated)


  1. 1
    Combine together the marinade ingredients and add in the salmon. Cover, refrigerate and allow to rest for 30 minutes.
  2. 2
    Combine the sesame seeds and pepper and place onto a flat plate. Remove the salmon from its marinade, drain, season then roll into the seed mixture, pressing well to form an even coating.
  3. 3
    Combine together the daikon and cucumber strips. Combine the ginger glaze ingredients
  4. 4
    Heat a pan with the grapeseed oil, then sear the salmon for 20 seconds on each side, keeping the centre raw.
  5. 5
    Place a thin layer of sliced onions into a bowl and top with the daikon and cucumber strips.
  6. 6
    Slice the salmon into thin even pieces and present on top of the salad, then finish with some of the ginger glaze.
  7. 7
    Note: Daikon is a white radish found in the fresh vegetable sections of all supermarkets.