Salmon tataki Asian-style

Tataki:

• 1 garlic clove, finely chopped
• 15 ml (1 tbsp) fresh ginger, finely chopped
• 1 Thai pepper, seeded and finely chopped
• Juice of 1 lime
• 30 ml (2 tbsp) toasted sesame oil
• 600 g (1 1/4 lb) thick salmon fillet, without the skin
• 60 ml (1/4 cup) sesame seeds
• 15 ml (1 tbsp) grapeseed oil

Vinaigrette:

• 60 ml (1/4 cup) mixed sesame oil
• 30 ml (2 tbsp) freshly squeezed lime juice
• 30 ml (2 tbsp) soy sauce
• 15 ml (1 tbsp) nuoc mam (fish sauce)
• 10 ml (2 tsp) sugar
• 1.25 ml (1/4 tsp) crushed chili peppers

Salad:

• 500 ml (2 cups) bean sprouts
• 500 ml (2 cups) baby spinach, thinly sliced
• 500 ml (2 cups) Napa cabbage, thinly sliced
• 1 red bell pepper, finely chopped
• 45 ml (3 tbsp) green onion, thinly sliced