Combine together the marinade ingredients and add in the salmon. Cover, refrigerate and allow to rest for 30 minutes.
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.
Combine together the daikon and cucumber strips. Combine the ginger glaze ingredients
Heat a pan with the grapeseed oil, then sear the salmon for 20 seconds on each side, keeping the centre raw.
Place a thin layer of sliced onions into a bowl and top with the daikon and cucumber strips.
Slice the salmon into thin even pieces and present on top of the salad, then finish with some of the ginger glaze.
Note: Daikon is a white radish found in the fresh vegetable sections of all supermarkets.