Salmon tataki with 5 spices

Mix half of the vegetable oil with the ketjap and Verstegen WSB 5 Spices to make a marinade. Brush the salmon on all sides with the marinade. Place the salmon in a bowl and add the remaining marinade. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 4 hours.

Remove the salmon from the refrigerator. Heat the remaining vegetable oil in a large skillet. Let it get really hot first, then spread the oil evenly over the pan. Sear the salmon briefly and vigorously on both sides until golden brown, but still raw on the inside.

Finely chop the parsley leaves, discarding the stems. Finely grate the lemon zest (do not grate the white part, as it is bitter). Mix the parsley and lemon zest with the Verstegen Sesame Seeds and arrange on a plate or platter large enough to accommodate the salmon. Coat the salmon in this mixture on all sides to create a nice crust. Thinly slice the salmon.

Halve the avocado, remove the pit, and cut into 1 cm cubes. Finely chop the cilantro and thinly slice the spring onion. Combine the avocado, cilantro, spring onion, edamame beans, Verstegen chili flakes, and a squeeze of lemon juice in a bowl to make a salad. Serve the salmon tataki with the salad.