2spring onionschopped diagonally so they look pretty
handful of coriander leaves
large lettuce leaves to serve in
handful of sesame seedstoasted
juice of 1 lime
1tspfinely grated ginger
salt and pepper
Your salmon should be half frozen so you can cut it easier. I used completely frozen salmon fillets, which luckily were not too thick, otherwise it would have been very difficult to cube them. Ideally, stick them in the freezer for half an hour before cutting. Your cubes should be 0.5 cm square.
Grate the ginger.
Place the salmon cubes in a bowl and pour over the lime juice with the grated ginger. Make sure it is coated well. Chill for 1/2 hour before serving so the salmon can "cook" in the lime juice.
Roast your sesame seeds in a pan on a low heat, moving them around regularly so they brown, but do not burn
Cube your cucumber, slice your spring onions. After the salmon has been in the fridge for 1/2 hour, add the cucumber, onions, coriander and oil, season with salt and pepper and mix gently.
Serve on salad leaves and decorate with the roasted sesame seeds