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Ingredients

• Cucumber Salad:
• 2 tablespoons sesame oil
• 2 tablespoons chopped fresh dill
• 125ml rice wine vinegar
• 60ml mirin (Japanese rice wine)
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 2 cucumbers, halved, seeded and cut into very thin slices
• Ginger Crust:
• 5 tablespoons minced fresh root ginger
• 4 spring onions, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons groundnut oil
• Salmon:
• 2 tablespoons groundnut oil
• 4 (225g) centre-cut salmon fillets
• sea salt and freshly ground black pepper, to taste
• 2 tablespoons honey
• Ponzu Butter:
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 125ml dry white wine
• 3 tablespoons ponzu sauce
• 120ml double cream
• 110g cold unsalted butter, cut into 1cm pieces
• sea salt to taste

Description

Japanese Flavours Take Centre-stage In This Delicious And Impressive Salmon Recipe. If You Don't Have Access To Good Quality Fresh Salmon, Substitute Tuna, Mahi Mahi Or Swordfish.

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