Wrap the salmon in cling film and chill for a couple of hours.
Slice the salmon as thinly as possible, cutting the flesh on a diagonal, and arrange on a plate in a fan pattern.
Heat the sesame oil in a pan until sizzling hot and smoking. Carefully spoon the oil over the salmon and serve with the salad piled into the centre of the plate and a bowl of soy sauce to dip the salmon pieces into.
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