Ingredients

300 g salmon fillet

3 tbsp olive oil

½ unit yellow melon cut into cubes

1 tbsp toasted ginger

arugula

salt

black pepper

Sauce

11/2 tsp powdered wasabi

2 tbsp cooking sake (mirin)

3 tbsp light soy sauce

1 tbsp mustard

1 tbsp rice vinegar

1/4 tbsp honey

Preparation

Sauce

1. In a bowl, mix the wasabi with 2 tablespoons of natural water;

2. Add all the ingredients, mix them well and reserve. 

Fish

1. With a clean and very sharpen knife, cut salmon into strips and then into small cubes; 

2. Season it with salt and black pepper, sprinkle with olive oil and keep it in the fridge.

Serving

1. With square or round cooking rings with 5 cm diameter each, place the cubes of melon until the middle of the ring and cover it with the salmon. Unmold it softly on a plate and cover with the sauce. Finalize it with the arugula leaves and sprinkle ginger.