Salmon with Daikon Radish Slaw

Rinse clementine in hot water, wipe dry and remove a thin layer of the skin with a peeler

Carefully remove any white pith with a sharp knife

Slice clementine peel into thin strips and dip in boiling water for 30 seconds

Lift out with a slotted spoon and rinse under cold water

Juice grapefruit and lemon

In a bowl, mix 1 tablespoon of the juice with half of the clementine strips

Stir in soy sauce and rice vinegar

Rinse salmon and pat dry

Cut into 1/2-inch cubes

Add to the citrus and vinegar mixture

Refrigerate and allow to marinate for 40 minutes

Meanwhile, lightly toast black sesame seeds in a dry frying pan over medium heat

Let cool

With a vegetable peeler, peel radish into thin slices

With a sharp knife, cut into very thin strips

Lightly salt radish strips and let stand 10 minutes

Pat dry with a kitchen towel

In a bowl, mix radish strips with remaining clementine peel, sesame seeds and sesame oil

Cut nori seaweed into thin strips

In a dry pan, lightly toast nori

Let cool

Drain salmon well and pat dry with paper towels

Heat oil in a heavy pan over high heat and cook salmon very briefly

Arrange radish strips in little nests on plates

Top with salmon and garnish with toasted nori