Quick-cured salmon with soy glaze and fresh chili

Dig the salmon: Mix the salt and sugar and spread the mixture evenly over the salmon. Cover and place in the refrigerator for 25–30 minutes for a light and quick sear.

Prepare the salmon: Gently rinse the salt and sugar mixture under cold running water. Pat the salmon dry with kitchen paper and cut it into thick, even slices.

Make the soy sauce glaze: Heat the soy sauce, honey and rice vinegar gently in a small saucepan until the ingredients are well mixed and the consistency is slightly syrupy. Turn off the heat, stir in the sesame oil and let the glaze cool down.

Arrange the salmon: Arrange the salmon slices neatly in a serving dish and gently drizzle over the cooled soy glaze.

Decoration and serving: Top with thin slices of red and green chili, a little freshly ground black pepper and microgreens. Serve chilled.