Graved salmon Asia style with rocket-mango salad
easy
45 mins
45 mins
Ingredients
- 2 very fresh salmon sides on the skin (approx. 1.5 kg)
- 2 pots Coriander
- 1 TEASPOON Coriander seeds
- 1 piece(s) (approx. 30 g) Ginger
- 7-10 Tbsp grated peel of 2 organic limes
- 25–30 g coarse sea salt
- 1 heaped tablespoon of brown sugar
- 7-10 Tbsp freshly ground pepper
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Tin cans
- 1 red chilli pepper
- 1 Orange
- 1 Lime
- 7-10 Tbsp Salt
- 2 TEASPOONS demerara sugar
- 6 TABLESPOONS Oil
- 350 g Arugula
- 4 ripe mangoes
- 3 red onions
Directions
- 1
Prepare the salmon fillet at least 2 days before. Wash the coriander, shake dry and chop finely. Roast the coriander seeds in a pan without fat for 2-3 minutes. Remove and crush finely in a mortar.
- 2
Peel and finely grate the ginger. Mix fresh and roasted coriander, ginger, lime peel, sea salt and sugar.
- 3
Sprinkle the coriander and spice mix evenly on the flesh sides of the salmon, press lightly. Season vigorously with pepper. Place both salmon halves on top of each other and wrap.
- 4
Weigh down with two kitchen boards and tins. Stain in the refrigerator for about 2 days. Turn each morning and evening.
- 5
Before serving, remove the marinade slightly and cut the salmon diagonally into thin slices.
- 6
For the vinaigrette, clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Halve the orange and lime and squeeze them. Mix with salt, chilli and sugar. Fold in the oil.
- 7
Sort the arugula, wash and drain. Peel the mangos. Cut the flesh into slices from the stone and then into pieces. Peel and halve onions and cut into strips.
- 8
Mix with mango, arugula and vinaigrette. Serve with the Asian salmon.
Nutrition Facts
370 kcal
9 g
24 g
27 g
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