Serves

4

Ingredients

400g Fresh salmon (from the fish counter), trimmed and skinned • 100g “Davert” white sesame seeds • 80g“Provida” black sesame seeds • 1 jar “Amoy” teriyaki sauce • 1 jar “Amoy” pure sesame oil • 1 tube “Kinjiroshi” grated wasabi • 3 lemons • 50g Fresh ginger • 100g large radish • 1 jar “Carm” artichoke cream • 1 bag “Florette” watercress • Assorted fresh sprouts

Method

Cut the salmon into 4 pieces and marinate in teriyaki sauce, sesame oil, a little wasabi and a touch of lemon juice for at least 2 hours • Roll the marinated salmon in a mixture of finely chopped fresh ginger and sesame seeds • Grill on all sides turning every 10 seconds • Rest for 5 minutes and cut the crusted salmon into thin slices • Serve with a salad of fresh sprouts and watercress, drizzled with a dressing of lemon juice and teriyaki sauce • Spread some artichoke cream all around • Serve with a marinade of teriyaki sauce and sesame oil, and some wasabi