Cut the salmon fillet into 1.

5 cm cubes.

Rinse the lime with hot water, pat dry and rub the peel off.

Peel the ginger and grate finely.

Mix the oil in a bowl with the ginger, lime zest, mustard seeds, salt, pepper and a pinch of cayenne pepper.

Add the salmon pieces and let them steep in the refrigerator for 1 hour.

Peel and divide the clementines.

Clean the fennel, pluck the greens and set aside.

Wash the fennel and cut into thin strips.

Wash the radicchio and cut into thin strips.

Wash the rocket and shake dry.

Wash the spring onion and cut into rings.

Mix salmon with radicchio, rocket, clementines and fennel.

Wash and chop the fennel greens and pour over the salad.

Drizzle the salad with the marinade and serve.

Quarter the lime and squeeze it over the salad.