Salmon with nori and radish salad

Let the salmon fillet come to room temperature. Cut the radishes into slices. Cut the bunch in thin rings. Chop the coriander coarsely. Squeeze the lemon. Cut the sheet of nori into equal bars, put them together and cut the stack into wafer-thin strips. Mix the nori strips in a bowl with sesame seeds.

Mix in a bowl the radish slices with spring onions, coriander, a little lemon juice, half of the oil and some salt and pepper. Stir in another bowl of ginger syrup, soy sauce and a little lemon juice into a sauce.

Heat the remaining oil in a frying pan and fry the salmon on the pink side for 3 minutes. Turn the salmon pieces and pour the sauce over it. Fry the salmon for another 3 minutes until almost done.

Always spoon the sauce from the pan over the salmon and let the moisture evaporate, so that the salmon is covered with a syrupy layer. Serve the salmon with sauce (pink side up) and with the nori mixture on top and the radish salad next to it.