You will want to work backwards here and make the dip first as it has to rest in the fridge for 1-2 hours to let the flavours fully develop.
Simply mix all the dip ingredients together in a small bowl and stir well to combine.
Cover bowl with clingfilm and pop into the fridge for 1-2 hours for time to work it’s magic!
Remove skin and bones from the salmon steak and cut into 3cm/1” cubes
Mix pepper, ginger and salt together and sprinkle all over the salmon cubes.
Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes after they have seared on the bottom.
Remove from pan and pop in some toothpicks ready for serving.