Ingredients
- 3 Portions fresh Salmon
- Teriyaki Sauce
- Cucumber
- Watercress
- Pickled Ginger
- 1 Grapefruit (for garnish)
- Black Sesame Seeds (for garnish)
Method
- Cut the fresh Salmon portions into long thick strips
- Heat up some Olive oil in a pan
- Season the salmon with salt and pepper
- Sear the Salmon in the griddle pan until lightly charred on the outside, but still pink in the middle
- Add some teriyaki sauce to the pan to add flavour
- Remove the salmon from the pan and allow it to cool down properly
- Using a vegetable peeler, peel long slices of the cucumber from the whole cucumber
- Lay the cucumber strips on a board, overlapping to form a sheet or “wrap”
- Add some of the flaked salomon, watercress and pickled ginger on top of the cucumber
- Roll the fillings up in the cucumber strips, until the fillings are completely enclosed in the cucumber wrap
- Serve these wraps cold, on a plate along with a slice of grapefruit sprinkled with black sesame seeds