Japanese Inspired Poached Salmon

I'm a massive sushi fan, but raw fish isn't everyone's thing and this simple salad is a tasty alternative which incorporates some of those lovely sushi flavours.

I prefer to poach the fish in advance and eat it cold, but you could also serve it warm.

Ingredients (Serves 4)
4 Salmon fillets, skin on
A handful of pickled ginger
2 tbsp toasted sesame seeds
4tbsp coconut cream
4 tsp wasabi

Preheat the oven to 140C.

Place your salmon pieces skin side up on a sheet of foil which has been lightly brushed with a little oil.

Wrap into a parcel and cook in the oven for 30-45 minutes (depending on the size of your fillets), checking them from time to time until they are pale pink throughout. Remove the skin and set aside to cool.

To make the wasabi cream, simply stir the wasabi paste into the coconut cream.

Once the salmon has cooled, place each fillet on a bed of leaves, spread with the wasabi cream and top with pickled ginger and toasted sesame seeds.