For the salmon

Spread the sesame seeds on a plate. Dip the top of each salmon fillet in the egg white then gently press into the sesame seeds, trying to keep the seeds on the top only.

Place the fillets on a plate and put in the fridge.

For the salad

Cut both ends off the zucchini, slice very thinly (with a mandolin is best) and set aside.

Cut the cucumber lengthways, scrape the seeds out, then slice into thin half moons.

Place the zucchini, cucumber, mint and parsley in a bowl.

Put the vinegar, 20ml of oil, sugar and lemon juice in a lidded jar and shake well until the sugar has dissolved.

Cooking the salmon

Heat a frying pan big enough to fit the salmon fillets then add the remaining oil.

Place the fillets in the pan sesame-seed side down and cook over medium to low heat for about five minutes. You can see the fillet starting to cook along the edge of the fish.

Meanwhile, pour the dressing over the salad and mix well with your hands. Turn the fish and cook for another 5-8 minutes.

Place salad on four serving plates and top with the sumac, pine nuts and shanklish. Place the fish next to the salad and serve immediately.