This Japanese salmon recipe from Mark Dodson is enhanced with the fresh, East Asian flavours of yuzu, mirin and coriander seeds. The salmon is briefly dipped into an acidic marinade so is almost raw when served. Complemented by a lightly pickled salad of enoki tops, radishes and mooli, it's an exquisite dish to serve on a summer's day.
Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad