Method
Put the beetroot through a vegetable juicer.
Heat 1 tbsp oil in a small pan. Add the cumin seeds, chilli
flakes and garlic. Fry briefly then remove from the heat.
Add the honey, teriyaki marinade and lemon juice. Stir until the
honey is melted and dissolved. Add the beetroot juice and set
aside.
Marinate the salmon blocks in the beetroot mixture for 1 hour,
or up to 4 hours.
Just before cooking the salmon, julienne the cucumber with a
mandoline and toss with the sour cream, mirin, salt and pepper. Set
aside to garnish plate.
Heat the remaining oil in a heavy pan. Take the salmon from the
marinade and pat dry. Sear both sides in the hot pan. Cook briefly.
The salmon is much better undercooked.
Take from the pan and place on serving plates. Tip the oil from
the pan and tip in the marinade. Reduce and spoon over the salmon
as a sauce.
Garnish with the cucumber salad.