Preparation

Make your own marinade for your salmon tataki by mixing the wholegrain mustard with 80g of sauce.
soya with Shoyu garlic pickles.

Mix the 3 sesame seeds.

Remove the skin and cut the salmon into 4 pieces weighing 120g each. Leave them in your marinade for 20 minutes.

Drain your salmon and snacke it on each side for 30 seconds, then put it back in the marinade and cool it immediately to stop the cooking process (so that your salmon Tataki retains a pink, half-cooked centre).

Once the salmon is cold, drain it and roll it in the sesame mixture.

Cook the green beans, peas and pea weights separately in a pan of boiling salted water for around 4 minutes each. Cool with ice water to stop cooking and retain their colour.

Finely chop the cebette onion. Arrange a quenelle of anchoïade on one side of the plate and place your seasoned green vegetables on top, topped with the Organic Olive & Lemon Oil. Sprinkle with Cebette onion.

Cut your salmon into tataki and place on the other side of the plate. You can also add a drizzle of Organic Olive & Lemon Oil and a touch of marinade. 

Your recipe for Salmon Tataki with Green Vegetables is finished, so it's time to sit down and enjoy it. Enjoy your meal!