2 lb salmon filet skin removed
1 oz grapeseed oil
3 medium tomato seeded and finely diced
1 cup field cucumber seeded and finely diced
3 green onions finely diced
2 small limes (juice of)
1 tbsp fish sauce
1 cup mayonnaise
2 tbsp rice vinegar
2 tbsp cold water
½ cup of parsley leaves
¼ cup of tarragon leaves
sea salt to taste
Cut strips of the salmon widthwise through the filet no thicker than ¾” wide. Place each piece onto its side on the cutting board and roll the thin side back and around the larger side tightly to form a pinwheel. Skewer with a toothpick to hold. Complete the remainder of pieces the same way.
Place all the ingredients into a bowl and toss. Use within 20 minutes.
Place all the ingredients into an immersion blender cup and whiz until smooth. Place into a squeeze bottle.
Heat a cast iron skillet on high heat for 5 minutes. Season the salmon with salt and pepper. Add the oil to the pan and after 5 seconds add the pinwheels. Sear for 2 minutes per side or until a golden brown crust is formed and the centres are still slightly translucent. Remove to a holding tray and remove the tooth picks. Place a couple of pinwheels onto each plate and spoon a few tablespoons of the salsa over top and around the plate. Drizzle some of the cream sauce around the fish and serve.