Toast the sesame seeds in a hot frying pan for 2 minutes, tossing until golden, then tip into a bowl and put aside.

Return the pan to a medium heat.

Cut each salmon fillet into four chunks, then carefully cut off the skin.

Place the skin in the pan to crisp up on both sides, removing it when golden.

Sear the salmon chunks for just 10 seconds on each side, turning with tongs.

Remove from the pan and turn in the sesame seeds to coat on all sides, then slice 1cm thick and arrange on your plates.

Finely grate some lime and clementine zest to sprinkle over at the end, then squeeze all the juice into a bowl and add the soy.

Finely slice the chilli.

Snip the cress.

Spoon the dressing over the salmon with a few drips of extra virgin olive oil, then sprinkle with the embellishments.

Serve with the crispy salmon skin.