Cut the Wild Alaska sockeye salmon loin and season with salt and pepper. In a bowl, mix soy sauce, sesame oil, juice of half a lime, and saffron honey. Coat the salmon in this mixture and roll it in the mixed sesame seeds.

Heat a grill or pan with a touch of olive oil and sear the salmon on both sides at high heat, just to cook the outside. Remove and let it cool.

Peel and dice the mango. Add lime juice, salt, and pepper. Grate in the garlic and ginger, then add soy sauce, honey, and olive oil.

Heat the mixture in a saucepan over medium heat, stirring continuously until it comes to a boil. Remove from heat, blend, strain, and let cool.

Slice the salmon into 0.5 cm thick pieces and plate them over a base of the mango-ginger sauce.

Garnish with lamb’s lettuce, pickled red onion, kumquats, and spring onion. Finish with a generous drizzle of olive oil.