3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) toasted sesame oil

1 tablespoon (15 ml) rice vinegar

2 cloves garlic, finely chopped

Pepper

1 1/2 lb (675 g) skinless salmon fillet

In a bowl, combine all the ingredients except for the fish. Season with pepper.

Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.

Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.

Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.

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