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1
Combine together the marinade ingredients and add in the salmon. Cover, refrigerate and allow to rest for 30 minutes.
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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.
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3
Combine together the daikon and cucumber strips. Combine the ginger glaze ingredients
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4
Heat a pan with the grapeseed oil, then sear the salmon for 20 seconds on each side, keeping the centre raw.
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5
Place a thin layer of sliced onions into a bowl and top with the daikon and cucumber strips.
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6
Slice the salmon into thin even pieces and present on top of the salad, then finish with some of the ginger glaze.
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7
Note: Daikon is a white radish found in the fresh vegetable sections of all supermarkets.