Lukewarm salmon fillet in sesame coating, sashimi style

Ingredients for 2 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

three-quarters raw and super tasty

Briefly rinse the salmon fillet (thawed if necessary) under cold water and pat dry with a paper towel. Remove the very thin ends of the fillet to create an almost rectangular block. Now, spread a thin layer of wasabi paste on all sides of the salmon and roll it in sesame seeds until the surface is completely covered. Finally, add the remaining wasabi paste to the plate as a garnish. Heat the cooking oil and sesame oil in a non-stick pan to 3/4 heat and fry the salmon fillets on all four “long” sides for about 30 to 45 seconds, until the sesame seeds have taken on a light brown color and are toasted. Drain the fillets on a paper towel and let them rest for two minutes. Now, using a sharp knife, cut into 5 to 10 mm thick slices. The thickness of the pieces is purely a matter of taste. Be careful when cutting and use a really sharp knife to prevent the fish from falling apart. Finally, serve on a bed of lettuce and garnish with a dollop of wasabi and a few slices of gari ginger. If desired, grind a dash of black pepper over the top.