| 1. | Wash the salmon with cold water, pat dry and slice into wafer thin slices.
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| 2. | Season with the lemon juice, salt, peppercorns and chives and allow to draw for 10 minutes.
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| 3. | For the coconut sauce, whisk QimiQ smooth. Add the coconut milk and salt and mix well.
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| 4. | Arrange the salmon on a plate and drizzle with the coconut sauce.
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| 5. | Garnish with cherry tomatoes and diced peppers.
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