Beetroot cured salmon, wasabi cream, leaks with Japanese dressing, crispy salmon skin

Yes my new favourite way of preparing salmon is still beetroot cured.  I took it in a Japanese slant by cooking some leeks until tender, tossing them in a simple dressing of sesame oil, ponzu, finely diced pickled ginger (squeezed of excess juice) and shichimi togarashi.  I mixed some strained yoghurt with wasabi paste for the wasabi cream and crispy cooked the salmon skin.

It looked better in life than in this photo.  The taste was utterly sensational.  A beautiful entree.