METHOD

1. To make the dressing, combine the coriander roots, soy, sugar, honey, ginger, garlic and chili paste into a pan and heat to infuse and slightly reduce to a more syrup consistency. Then pass through a sieve and leave to one side.
2. In a bowl combine the crème fraiche, wasabi mustard and some salt and whisk until thick and soft peaks. Leave to one side.
3. Remove the skin on the salmon and brush with a small amount of olive oil. Get a non-stick pan on a high heat until it starts smoking. Then very gently place the salmon into the pan and allow to sear for 5-8 seconds (depending on how thin your salmon is) then flip onto all sides and remove from the pan and allow to relax. Once rested for 5 minutes, slice the salmon into medium thick slices and brush with the soy glaze. Coat the salmon with the furikake, then it’s ready to serve.

TO SERVE

A spoonful of the wasabi mustard crème fraiche on the bottom on the plate and nicely spread out, top with 5-6 slices of the salmon. Garnish with slices of pickled cucumber, pickled onion, salt, and chive batons.