Salmon Marinated in Soy on Apple and Fennel Salad

The day before, remove the skin and bones from the salmon and cut into 4 equal pieces. Fry very briefly on all sides in a little olive oil in a hot frying pan. Coarsely crush mustard seeds, sesame seeds and chervil in a mortar and make a marinade with olive oil, soy sauce, wasabi, lime zest and lime juice, add a little ground pepper and sugar. Cover salmon with marinade and refrigerate overnight.

Before serving, remove the skin from a fennel bulb and apple and shave very thinly on a kitchen grater. Marinate with a little bit of juice of a lemon and olive oil and bring the pickled salmon to the table on it.

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