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Add all marinade ingredients, except salmon, together in a blender and blend until smooth. Set aside. Add salmon to a high-sided, flat dish and cover completely in the marinade. Refrigerate overnight or for 24 hours, turning at least twice.
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Remove salmon from the marinade and thinly slice against the skin. The skin will remain in one piece, it’s simply used as a guide for slicing. Discard skin and refrigerate slices till you’re ready to plate into salad.
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In a large bowl, mix all salad ingredients together and set aside.
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To a small jar, add Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Seasoned Soy Sauce for Seafood, olive oil, apple cider vinegar and honey. With a lid on the jar, shake vigorously until well incorporated and set aside.
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In a separate bowl, mix crème fraiche, lime juice and salt to taste.
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To plate up, dress the salad with the salad dressing, place the crème fraiche in a small bowl and place in the center of a round plate. Then simply add the salad all around the plate in a wreath shape and add the cured salmon in pieces throughout the salad.
