Graved salmon Asia Style with rocket salad

Name: Graved salmon Asia Style with rocket salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 fresh salmon side on the skin (approx. 1.5 kg); 2 pots coriander; 2 TEASPOONS Coriander seeds (2-3 g); 2 Organic limes; 1 walnut-sized piece of ginger; 7-10 Tbsp Pepper from the mill; 25–30 g coarse sea salt; 1 heaped tablespoon + 2 tsp brown sugar (15-20 g); 200 g Rocket; 1 Mango; 2 red onions; 1 red chilli pepper; 1 Orange; 7-10 Tbsp Salt; 6 TABLESPOONS Olive oil; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 fresh salmon side on the skin (approx. 1.5 kg)
2 pots coriander
2 TEASPOONS Coriander seeds (2-3 g)
2 Organic limes
1 walnut-sized piece of ginger
7-10 Tbsp Pepper from the mill
25–30 g coarse sea salt
1 heaped tablespoon + 2 tsp brown sugar (15-20 g)
200 g Rocket
1 Mango
2 red onions
1 red chilli pepper
1 Orange
7-10 Tbsp Salt
6 TABLESPOONS Olive oil
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash fish, remove bones with tweezers. Place the salmon fillet on a large board with the skin side down. Wash the coriander leaves, shake dry and cut finely, except for a little to garnish. Roast the coriander seeds in a pan without fat for 2-3 minutes, take them out and let them cool down. Then crush finely in a mortar. Wash the limes hot, grate them dry and finely grate the peel. Peel ginger, grate finely, mix with lime peel
2
Spread the salmon fillet on the meat side with the lime zest and sprinkle with half of the coriander seeds. Season strongly with pepper, sprinkle evenly with salt and 1 tablespoon sugar. Finally spread the sliced coriander on top. Halve the salmon fillet crosswise and lay the two halves on top of each other with the skin side facing outwards. First wrap it firmly in cling film, then in aluminium foil and place it between 2 kitchen boards. Weigh down with tins and leave to marinate in the refrigerator for about 2 days. Turn each morning and evening
3
Clean, wash and drain the rocket. Peel the mango, cut the flesh off the stone and dice. Peel and halve the onion and cut it into fine strips, mix with mango cubes and rocket in a bowl
4
Clean, wash and cut the chilli pepper and remove the seeds. Chop the pod finely. Halve the orange and 1 lime and squeeze. Mix with chilli pepper, remaining coriander seeds and 2 teaspoons of brown sugar, season with a little salt. Fold in 6 tbsp. oil. Mix vinaigrette with salad. Cut the pickled salmon fillet diagonally in thin slices from the skin and arrange on plates with salad
5
With 10 people:
6
Waiting time approx. 48 hours