Salmon Hokkaido with sesame seeds
300 g boneless salmon fillet
2 tbsp sesame seeds
1 dl sea salt
2 tbsp sushi ginger
1 dl mayonnaise
1 tbsp wasabi
0,5 dl soy sauce
Cut the salmon fillet lengthwise into three parts. Rub the fillet pieces with sea salt and put in refrigerator for half an hour. Rinse the fillets in cold water and dry them with household paper. Fry the fillets very fast in a hot frying pan; the fish should remain raw inside. Cover the salmon fillets with sesame seeds and wrap in plastic foil.
Mix wasabi and mayonnaise. Cut the salmon fillet with a sharp knife into serving-size pieces (0,5–1 cm) while the fish is still wrapped in the foil. Remove the foil, serve the fish with wasabi mayonnaise, sushi ginger and soy sauce.