Blend all the ingredients for the marinade. Spread the mixture all over the salmon and marinate for twenty four hours. Wash off the marinade, remove the skin and blood line. Slice the salmon into 1/4 cm slices (1/8 inch). Arrange them on a plate in a five inch ring. Keep the ring on the plate.

Mix the crab salad components together. Spoon the salad over the salmon evenly and remove the ring.

For the dressing, bring the lemon juice and the sugar to the boil; add the arrowroot and soy sauce to a thick sauce consistency. Whisk in the olive oil.

Clean around the plate and drizzle over the top of the salmon and crab....