Summary

Ingredients

• 400 g salmon fillet (s), (fresh or frozen), approx. 5 - 6 cm wide
• 2 tablespoon wasabi paste, green Japanese
• 50 g sesame seeds, unroasted
• 3 tablespoon rapeseed oil
• 1 teaspoon sesame oil
• ginger, gari- sliced (pickled Japanese)
• 1 handful lettuce and fresh herbs (e.g. wild garlic and dill) for decoration
• Pepper, black, freshly ground

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Instructions

1. Rinse the (possibly defrosted) salmon fillet briefly under cold water and pat dry with kitchen paper. Please remove the very thin ends of the fillet so that an almost rectangular block is created. Now the salmon is spread thinly with the wasabi paste on all sides and rolled in the sesame seeds until the surface is completely covered with sesame seeds. The rest of the wasabi paste is put on the plate as a garnish at the end.
2. Bring the edible and sesame oil to three-quarters heat in a coated pan and fry the salmon fillets on all four long sides for approx. 30 to 45 seconds until the sesame seeds have taken on a light color and are roasted. Then drain the fillets on kitchen paper and let rest for two minutes.
3. Now cut into 5 to 10 mm thick sections with a SHARP knife. The thickness of the pieces is a matter of taste. Be careful when cutting and use a really sharp knife to keep the fish from disintegrating.
4. Finally, arrange on a bed of lettuce and serve with a dollop of wasabi and a few slices of gari ginger. If you like, you can grind a touch of black pepper over it.