Ginger sesame salmon with strawberry salad

The evening called for something very lightly seasoned and with plenty of raw crispy salad. Salmon it was!

1 salmon fillet
Ginger root, spring onion
Green (bell) pepper
Lettuce, baby leaf spinach, celery, cucumber, red chicory, etc.
Strawberries
Lime juice, sesame seed oil, soy sauce
Grapeseed oil

Slice up 1/3 of a green pepper into long thin slithers, and sauté over medium-high heat in some grapeseed oil.

Meanwhile very finely slice some crisp heart of romaine lettuce (2 - 3 leaves), and arrange in a dish. Sprinkle on a handful of torn baby leaf spinach. Check and stir green pepper.

Slice up and add half a stick of celery, about 2" of cucumber and a bit of red chicory.

Finely julienne a 1/2" piece of ginger root (into discs across the root, then into thin matchsticks.) Cut a spring onion into 2 or 3 pieces, then slice these into long thin slithers.

Green pepper should now be a little softened and have taken on a bit of colour, so remove from pan into a small bowl and let cool a little. Add some extra oil to the pan; once warmed up throw in the ginger and stir.

Rinse and pat dry one piece of salmon fillet.

Ginger should be a little translucent after 30 - 60 seconds, so then turn the heat down to low-medium and spread out spring onion pieces across the middle of the pan. Lay the piece of salmon skin-side-up onto this. Let fry for a minute or so, then pour a few tbsp of water into the pan and cover with a vented lid. Leave to poach for a few minutes.

Arrange cooled green pepper onto the salad so far, and core and quarter a few strawberries.

Check on the salmon, it should be mostly done with the additional water gone now. Flip to skin side down, and continue to cook uncovered to preferred doneness.

Slide salmon (with ginger and spring onion pieces) onto salad, and surround with strawberries. Squeeze 1/8th lime over fish and salad then drizzle on a 1/2 tsp of sesame seed oil, and a 1/2 teaspoon soy sauce. Enjoy!