Swede Carpaccio with salmon

Prepare the vegetables. Slice the swede, carrots and courgette thinly with a vegetable slicer. Heat the ginger, soy sauce, Teriyaki marinade, rice wine and sesame oil, cook the swede slices for about 15 minutes, blanch the courgette and carrot slices for approx. 3 minutes. Drain, and reduce the liquid by half. Allow everything to cool slightly. In the meantime, coat the prepared salmon with a mixture of garlic and soy sauce. Sprinkle the basil and coriander over the salmon fillets and cook in an oven preheated to 150 degrees for approx. 15–20 minutes. Arrange the vegetables on a plate, pour over the liquid, sprinkle with spring onions and serve with the salmon fillet.