Salmon in spice marinade

Name: Salmon in spice marinade
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 2 TABLESPOONS Juniper berries; 2 TEASPOONS coriander seeds, black peppercorns and star anise; 50 g Parsley; 100 g fresh cilantro; 60 g Salt; 50 g Sugar; 1 TABLESPOON Vinegar; 1 kg Salmon fillet on the skin; 1 Orange and lime; 1/2 Tube of wasabi (green Japanese horseradish paste; 43 g); 150 g Fresh cream; 5 medium sized potatoes (à approx. 100 g); 1 TABLESPOON Oil; 1 package (approx. 100 g) Alfalfa sprouts; 7-10 Tbsp Frisée salad

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

2 TABLESPOONS Juniper berries
2 TEASPOONS coriander seeds, black peppercorns and star anise
50 g Parsley
100 g fresh cilantro
60 g Salt
50 g Sugar
1 TABLESPOON Vinegar
1 kg Salmon fillet on the skin
1 Orange and lime
1/2 Tube of wasabi (green Japanese horseradish paste; 43 g)
150 g Fresh cream
5 medium sized potatoes (à approx. 100 g)
1 TABLESPOON Oil
1 package (approx. 100 g) Alfalfa sprouts
7-10 Tbsp Frisée salad

Directions

1
Coarsely grind juniper, coriander, pepper and star anise in a universal grinder. Wash parsley and coriander, dab dry and chop coarsely. Mix the prepared spices and herbs with salt, sugar and vinegar.
2
Wash the salmon, dab dry and remove the bones with tweezers. Cover the salmon completely with the spice marinade. Cut the orange and lime into slices and place them on the spice marinade. Marinate the salmon for about 36 hours.
3
Then remove the spice marinade. Cut the salmon into wafer-thin slices and cover with foil. Stir wasabi with crème fraîche until smooth. Peel, wash and roughly grate the potatoes. Season with salt and pepper.
4
Heat oil in a coated pan and fry approx. 10 potato rösti (approx. 5 cm Ø). Arrange salmon with potato rösti and wasabi cream on plates. Sprinkle with sprouts. Garnish with frisée salad as desired.