Marinated Sesame Salmon

Ingredients

• 600 g salmon fillet (center cut, skin removed)
• 3 tbsp teriyaki sauce
• Salt
• Pepper
• 6 tbsp sesame seeds
• 2 tbsp Rapeseed oil
• 1 lemon
• 20 g ginger (1 piece)
• 1 Garlic clove
• 3 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 4 Spring Onions
• 1 small bunch shiso

Instructions

1. 1.

   Wash the salmon fillet, pat dry with paper towels and cut crosswise into halves. Drizzle with teriyaki sauce and season with salt and pepper to taste.

2. 2.

   Place sesame seeds on a flat plate and toss the salmon pieces in them, pressing the seeds firmly onto the fish.

3. 3.

   Heat oil in a non-stick pan over high heat and sear the salmon pieces for about 1 minute on each side.

4. 4.

   Remove the salmon from the pan, wrap in aluminum foil and place in the freezer compartment for 30 minutes; this stops the cooking process and makes the fish easier to slice.

5. 5.

   Meanwhile, squeeze juice from the lemon. Peel and roughly chop ginger and garlic, then grind with a pinch of salt in a mortar into a fine paste. Mix the lemon juice, rice vinegar, and soy sauce together and pour into a shallow bowl for the marinade.

6. 6.

   Take the salmon out of the freezer, add it to the marinade and let it marinate for 15 minutes, turning several times.

7. 7.

   In the meantime, trim, wash, and slice spring onions into fine strips.

8. 8.

   Cut shiso leaves from the plant.

9. 9.

   Remove the salmon from the marinade and drain. Slice with a sharp knife into thin rounds, arrange on plates, drizzle with remaining marinade, and sprinkle with spring onions and shiso.