In a small bowl, combine the Yuzu Ponzu sauce, Gimber, lemon juice, mustard and Alexis Muñoz olive oil.
Slice the salmon and arrange on a plate.
Cut the melon and cherry tomatoes into small pieces and arrange on top of the salmon.
Sprinkle with Thai cilantro and sesame seeds. Season with dressing, salt and Espelette pepper.
* Ingredients available in our delikatessens