Whisk the soy sauce, rice vinegar, sesame oil, ginger, lime juice and honey. Pour a thin layer into the bottom of two small bowls. Put them in the fridge to chill.

Pat the salmon dry with a paper towel and trim the sides so you get a clean block that slices neatly, just like in the photo.

Heat a pan with neutral oil until very hot. Sear the salmon 20 to 30 seconds per side. You want a thin seared edge while keeping the centre raw.

Let the salmon cool for 5 minutes, then slice it into even pieces with a sharp knife so the cuts stay clean.

Lay the slices neatly into the chilled sauce bowl.

Garnish with microgreens and add a lime wedge on the side (optional). Serve immediately.