Ingredients
400 g NZ salmon (cut in two equal pieces)
1 tsp SIDS SALT & PEPPER
2 tbsp toasted sesame seeds
1 tbsp black sesame seeds
2 tbsp rice bran oil
1 cup daikon (cut in thin 10 cm strips)
Marinade:--
75 ml light soy
1 tbsp sesame oil
2 tbsp rice bran oil
1 tbsp honey
1 tbsp ginger (grated)
Ginger Glaze:--
60 ml lime juice
60 ml light soy
60 ml EV olive oil
1 tbsp ginger (grated)
Directions
Combine together SIDS SALT & PEPPER and the marinade ingredients and add in the salmon. Cover, refrigerate and allow to rest for 30 minutes.
Place the sesame seeds 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 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.
