Salmon Tataki

300 grams salmon, boneless and skinless
30 ml olive oil
½ tablespoon salt

Wasabi Sauce:
2 tablespoons wasabi powder, dissolved in little amount of water
30 ml soy sauce
20 ml mirin
30 grams black pepper

Garnish:
1 piece Japanese cucumber
80 grams carrots
Romaine lettuce

Plate seasoned salmon and brown the skin all over using a blow torch.
Soak whole salmon in cold water for a few minutes, strain and pat dry.
Slice salmon and serve with wasabi sauce (to make the sauce, simply mix together all ingredients for wasabi sauce).
Garnish salmon with sliced cucumber, carrots and lettuce.