Salmon on lemon grass with mango frisée salad
easy
40 mins
40 mins
Ingredients
- 2 Garlic cloves
- 1 red chilli pepper
- 2 Limes
- 2 TABLESPOONS Soy sauce
- 4 TABLESPOONS light-coloured sesame oil
- 5 TABLESPOONS Olive oil
- 6 Sticks of lemongrass
- 600 g Salmon fillet (without skin)
- 1 piece(s) (approx. 20 g) Ginger
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Palm sugar or brown sugar
- 1 Frisée salad
- 2 ripe mangoes (e.g. flying mangoes)
- 1 Shallot
- 3 Stem(s) Coriander
Directions
- 1
For the marinade, peel the garlic and chop very finely. Cut the chillies, remove seeds, wash and chop very finely. Roll the limes back and forth and squeeze. Mix lime juice, up to 4 tablespoons, soy sauce and garlic.
- 2
Stir in 2 tablespoons sesame oil and 1 tablespoon olive oil.
- 3
Wash lemongrass. Wash the salmon, dab dry and cut into about 18 pieces. Put 3 fish pieces on 1 lemongrass stick each. Pour the marinade over the skewers, cover and marinate in the refrigerator for about 2 hours, turning from time to time.
- 4
For the salad, peel the ginger and chop very finely. Season with 4 tablespoons lime juice, salt, pepper and sugar. Fold in 2 tablespoons of sesame and olive oil. Clean and wash the frisée, spin dry and pluck into small pieces.
- 5
Peel mangoes. Cut the flesh into slices from the stone, then cut into strips. Peel and finely chop the shallot. Wash the coriander, dab dry and pluck. Mix all salad ingredients with vinaigrette.
- 6
Heat 2 tablespoons of olive oil in a frying pan. Dab the skewers dry and fry them in portions for about 5 minutes while turning. Season with salt and pepper. Arrange the salmon skewers on the mango salad.
More Delicious Recipes
