Ginger-chili salmon with Asian cucumber salad

Name: Ginger-chili salmon with Asian cucumber salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g fresh mung bean sprouts; 1 Cucumber; 1 red chilli pepper; 2 Organic limes; 4 TSP demerara sugar; 7-10 Tbsp salt, pepper; 5 TABLESPOONS Rapeseed oil; 200 g Basmati rice; 2 Shallots; 1 piece(s) (approx. 30 g) Ginger; 5-6 Stem(s) Coriander; 6 TABLESPOONS Soy sauce; 500 g Wild salmon fillet (without skin; MSC seal)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g fresh mung bean sprouts
1 Cucumber
1 red chilli pepper
2 Organic limes
4 TSP demerara sugar
7-10 Tbsp salt, pepper
5 TABLESPOONS Rapeseed oil
200 g Basmati rice
2 Shallots
1 piece(s) (approx. 30 g) Ginger
5-6 Stem(s) Coriander
6 TABLESPOONS Soy sauce
500 g Wild salmon fillet (without skin; MSC seal)

Directions

1
For the salad, rinse the sprouts well, sort them and drain them in a sieve. Peel the cucumber, quarter it lengthwise and cut it into small pieces. Clean the chilli, cut lengthwise, remove seeds and wash. Cut one half into fine rings, dice the rest finely.
2
Wash the limes in hot water, dry them and grate the peel. Halve the limes and squeeze them. Mix half lime juice and zest, chili rings and 2 teaspoons sugar. Season with salt and pepper. Fold in 3 tablespoons of oil.
3
Mix cucumber and sprouts with the sauce.
4
Cook the rice in 400 ml boiling salted water according to the instructions on the packet. In the meantime, peel shallots for the paste and dice them very finely. Peel ginger and grate very finely. Wash coriander, shake dry, pluck off leaves and chop.
5
Mix shallots, ginger, coriander, chilli cubes, remaining lime zest and juice, 2 tsp. sugar, soy sauce and pepper.
6
Rinse fish, dab dry and cut into 4 slices. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for 2-3 minutes. Then turn and spread the paste evenly on the fried side.
7
Fry for 2-3 more minutes. Arrange fish, rice and salad.