4 tbsp sesame seeds
150ml/¼ pint sesame oil
Japanese gluten free soy sauce
salad made from:
Rice - cooked, drained and refreshed*
*After the rice is cooked, rinse under cold water until cold, then drain and cover.
Wrap the salmon in cling film and chill for a couple of hours.
Slice the salmon as thinly as possible, cutting the flesh on a diagonal, and arrange on a plate in a fan pattern.
Heat the sesame oil in a pan until sizzling hot and smoking.
Carefully spoon the oil over the salmon and serve with the salad piled into the centre of the plate and a bowl of gluten free soy sauce to dip the salmon pieces into.
Recipe adapted from: Good Food