Preparation: 40 minutes
Cooking: 0 minutes
1. Pour 60ml mirin over the salmon, cover and refrigerate for 20 minutes.
2. Whisk together 60ml mirin, soy, sesame oil and chilli powder and set aside.
3. To serve, arrange the radish over the base of the serving plate, top with carrot and orange segments. Pile the lettuce into the centre, and roll cucumber into ribbons and place around the plate. Arrange the salmon on top and spoon over dressing.