For the Salmon;
Clean the salmon well ensuring there is no skin, pin bones or blood lines (the grey area underneath the fillet)
In a blender blend the orange juice, beetroots, sugar and salt to a fine puree, lay out a wide piece of cling film in a tray or a plate with some depth, lay in the salmon and pour over the beetroot, rub in and turn the salmon, repeat and wrap well so the fish is well immersed in the puree. Leave for 1 day.
For the Fennel;
Prepare this one day before it keeps well,
Cut out the root of the fennel and slice as finely as is possible, (use a mandolin)
Toss with the oil, lemon juice and salt and pepper and a pinch of Sumac and mix well, freeze on a flat tray.
For the Dressing;
Where possible use salted Yuzu Juice, mix all the ingredients well until emulsified, finish with the diced Umeboshi
To Assemble;
Wash the Salmon of all the marination and dry very very well, wrap tightly in cling film and chill, leave for 3-4 hours to firm back up, you can freeze until it firms up and it will cut easier,
To cut the salmon is on preference, you can either cut it very thinly like sashimi or a little thicker and let it come to room temp before you serve, up to you and your guest preference.
Arrange the slices on your desired serving plate/stone or wooden board and spoon over and around a little dressing, top with pieces of iced fennel and serve immediately.You may garnish with micro cresses or pea shoots if you wish