Coat a large skinned fillet of salmon with a mixture of sesame and nigella seeds. 

In a small pan set to high heat add a swirl of rapeseed oil. Quickly flash fry the salmon on both sides (no more than a minute or two on each side). Immediately remove from the pan to a cutting board.

In a small bowl mix together 2tbs mayonnaise (Japanese if you can find it), 1tsp ketchup, ½ tsp wasabi paste, and 1tbs mirin, till you achieve a smooth consistency.

Slice up the salmon thickly against the grain and serve alongside the dip,

Serves 1- 2.