Ingredients
100g salmon loins
15g grated ginger
soy sauce
black and white sesame seeds
For the Wasabi mayonnaise
4 tbsps good mayonnaise
1 tsp wasabi paste
zest and juice of one lime
½ tsp soy sauce

Method

Marinate the salmon loin in the grated ginger and just enough soy sauce to cover it. Let it marinate for over four hours.

Lift the salmon from the marinade and wipe dry.

Roll it in the sesame seeds until well covered and wrap tightly in aluminum foil.

Pan fry gently over low heat, turning the salmon slowly until you have cooked all sides.

Remove from the heat, let rest and refrigerate for two hours.

Unwrap the salmon and cut into thick slices.

Serve with Wasabi mayonnaise.

For the Wasabi mayonnaise

Combine all the ingredients until smooth. For an extra kick, add more Wasabi.

Jonathan Vella is a Reef executive sous chef, Palio’s and Quadro, The Westin Dragonara Resort, St Julian’s.