Place salmon skin down. Mix 2 tbsp of tamari with freshly grated ginger, and then paint salmon with this mixture. Sprinkle with brown sugar and allow to cure refrigerated, for 2 hours.

Remove from fridge, and proceed to cut salmon into desired portions.

In a large heavy skillet, heat sesame oil on medium high, and proceed to cook salmon portions flesh down skin up until golden brown, making sure fish doesn’t stick. Flip rapidly and cook for a moment until skin starts crisping up. Set aside and keep warm.

Place onions in fish skillet, continue on medium high until onions start to brown. Add prosecco, 1 tsp honey, 1 tbsp tamari, half of the lime juice, and allow to reduce for 10 minutes.

When liquid has reduced by about 1/4, taste and reduce more if required. Add more lime juice if desired.

In a large bowl toss fennel, radicchio, and carrots. Sprinkle 2 pinches of salt, and 3 tbsp olive oil, and toss again. Pour warm prosecco reduction  over salad. Taste and adjust seasoning if needed. While still warm, serve on individual plates and top with a portion of salmon.

Perfect pairing by Everything Wine South Surrey – Serve with Telegraph Station Pino Noir