SALMON TATAKI WITH A CITRUS, PISTACHIO AND MINT SALAD | SA Garden and Home

Ingredients

• 6 x 100g Norwegian salmon pieces, skin off
• salt
• pepper
• 60ml olive oil
• 30ml toasted sesame seeds, to serve
• 100ml lemon juice, freshly squeezed
• 20ml grated ginger
• 1 garlic clove, chopped
• 1 serrano chilli, finely chopped
• 10 mint leaves
• handful fresh coriander, chopped
• handful fresh dill, chopped
• 300ml olive oil
• 50ml balsamic vinegar
• 90ml soy sauce
• 1 baby fennel bulb, thinly sliced
• 3 sticks celery, thinly sliced
• 5 spring onions, thinly sliced
• 150ml toasted pistachio nuts, chopped
• 2 small oranges, peeled and segmented
• 2 small grapefruits, peeled and segmented
• 1 lemon, peeled, segmented and chopped
• 1 punnet micro herbs
• 15 mint leaves, thinly sliced
• handful fresh dill leaves
• handful fresh basil leaves
• handful fresh coriander leaves
• 30ml sweet chilli sauce
• 30ml olive oil