Candied Ginger:

• Place the diced ginger in a saucepan with enough cold water to cover. Bring to a boil, then strain. Repeat this blanching process four more times to reduce the ginger’s pungency.
• After the final blanching, place the 100 g of sugar and 100 ml of water in a pan with the ginger. Simmer gently for 15-20 minutes until the ginger is tender and the syrup is slightly thickened.
• Chill and set aside.

Preparing the Salmon:

• Slice the Big Glory Bay salmon fillet, separating the belly from the top side. Remove any brown flesh areas for a cleaner presentation.
• Slice the salmon into 5 mm thick slices and arrange them neatly on a serving plate.

Dressing:

• In a bowl, whisk together the grapeseed oil, olive oil, soy sauce, sherry vinegar, mirin, minced garlic, candied ginger (with a bit of its syrup), and fresh lime juice until well combined.
• Season with sea salt to taste. Ensure the dressing is well balanced; adjust the soy sauce, lime juice, and candied ginger to suit your taste. Taste and adjust seasoning before dressing the salmon.

Assembling the Dish:

• Drizzle the dressing over the salmon slices, ensuring each piece is lightly coated.
• Garnish each slice of salmon with a thin slice of fresh red chilli, a sprinkle of chopped chives, and a small wedge or slice of fresh lime.
• Consider arranging the salmon slices in a slightly overlapping pattern or in a circular fan shape for an elegant presentation.