Rinse the salmon fillet and pat dry. Drizzle the skinless side with a little soy sauce, then brush with wasabi paste and press into the sesame seeds. First fry the skin side in the heated oil over a medium heat until crispy, then finish cooking on the sesame side.
Gari (pickled ginger) and cucumber salad go well with it.
Note: Please test the wasabi paste for the degree of spiciness in advance, a wide variety of variants are available in stores.
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