How to make it
Add all curing liquid ingredients, except salmon together in a blender, blend until smooth and set aside. Add salmon to a high sided, flat dish and cover completely in the curing liquid. Refrigerate overnight or for 24 hours turning at least twice.
Remove salmon from liquid and thinly slice against the skin. The skin will remain in one piece, it’s simply used as a guide for slicing. Discard skin and refrigerate slices till you’re ready to plate into salad.
In a large bowl, mix all salad ingredients together and set aside.
To a small jar, add Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Seasoned Soy Sauce for Seafood, olive oil, apple cider vinegar and honey. With a lid on the jar, shake vigorously until well incorporated and set aside.
In a separate bowl, mix crème fraiche, lime juice and salt to taste.
To plate up, dress the salad with the salad dressing, place the crème fraiche in a small bowl and place in the center of a round plate. Then simply add the salad all around the plate in a wreath shape and add the cured salmon in pieces throughout the salad.