1To make the pickles, place the sliced vegetables in individual bowls. Place the vinegar, soy sauce, sugar and salt in a saucepan and cook, stirring over medium heat until sugar dissolves. Allow to cool before pouring over bowls of prepared vegetables. Allow to pickle for 30 minutes until they are soft yet have a little crunch.
2 With a very sharp knife cut the salmon into 2 pieces. Heat sesame oil and peanut oil in a large non-stick frying pan over high heat. Sear the salmon pieces for a few seconds each side. Wrap tightly in cling wrap and refrigerate until ready to serve.
3Place the pomelo juice, rice wine vinegar, mirin and salt in a bowl and combine.
4Remove salmon from the fridge and thinly slice. Place on a serving platter and drizzle with pomelo dressing.
5Spoon warm rice into bowls and top with salmon tataki, pickled vegetables and red garnet and dandelion leaves. Sprinkle with sesame and shichimi to serve.
Salmon is such a flexible fish – happy with a white or a red but one with a lithe frame and subtle tannin profile. Matt Harrop’s fresh, bright and dangerously drinkable pinot noir is just made for this recipe’s Japanese twist. Harrop’s deft winemaking allows the juicy red fruits to shine. A gentle chill on a hot day will bring the wine and salmon tataki into focus.