Preparation

1. Marinate the salmon in a bowl with the orange juice, the black sesame seeds, some dill leaves, a pinch of salt and pink pepper. Mix the ingredients well and marinate the salmon fillet on both sides for at least half an hour. Drain it and reserve.
2. Cut the onion into julienne strips and macerate it with the juice of 1 lemon and 1 small glass of water. Leave it for half an hour. Drain it and reserve. 3. Prepare the dressing by mixing the ingredients. Add more olive oil or vinegar to give and reserve.
3. Cook the salmon on a previously heated griddle or paella, searing it for 5-7 min on each side so that it is crispy.
4. Open the bun, cover with a little dressing, support the salmon, then the cucumber strips and the previously drained red onion. Add a little more dressing.