Salmon with ginger-coriander marinade with rice and green asparagus

Name: Salmon with ginger-coriander marinade with rice and green asparagus
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 60 g Ginger Tuber; 4 Garlic cloves; 1 collar Coriander; 6 TABLESPOONS Soy sauce; 1 (approx. 1.2 kg) Salmon fillet on skin; 300 g Basmati Rice; 7-10 Tbsp Salt; 1 kg green asparagus; 1 small head cauliflower; 2 red chillies; 4 TABLESPOONS liquid honey; 4 TABLESPOONS Butter; 2 TABLESPOONS Sesame seed; 1/2 bunch Spring onions; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 6

60 g Ginger Tuber
4 Garlic cloves
1 collar Coriander
6 TABLESPOONS Soy sauce
1 (approx. 1.2 kg) Salmon fillet on skin
300 g Basmati Rice
7-10 Tbsp Salt
1 kg green asparagus
1 small head cauliflower
2 red chillies
4 TABLESPOONS liquid honey
4 TABLESPOONS Butter
2 TABLESPOONS Sesame seed
1/2 bunch Spring onions
baking paper

Directions

1
Peel the ginger and cut into fine strips. Peel garlic and chop finely. Wash coriander, shake dry, pluck leaves from stalks and chop stalks finely. Mix soy sauce, coriander stems, ginger and half the garlic.
2
Wash the fish, dab dry and rub with prepared marinade. Chill for at least 1 hour.
3
Prepare rice in boiling salted water according to package instructions. Wash the asparagus and cut off the woody ends. Cut cauliflower into florets from the stalk, wash and cut smaller according to size. Cook in boiling salted water for about 5 minutes.
4
After about 2 minutes add the asparagus. Pour vegetables into a sieve and keep warm.
5
Wash and clean the chilli and cut into fine rings. Bring honey to the boil briefly. Put salmon on a baking tray lined with baking paper, sprinkle with chilli and sprinkle with honey. Place under the hot grill of the oven (electric cooker: 240 °C/gas: n.
6
possible) cook for about 12 minutes. Heat 2 tablespoons of butter in a large pan and fry the remaining garlic briefly. Add the rice and fry in the garlic butter for about 5 minutes, turning.
7
Heat 2 tablespoons of butter in a pan and roast sesame seeds briefly in it. Toss the asparagus and cauliflower in it. Season with salt. Clean and wash spring onions and cut into fine rings. Sprinkle salmon with coriander leaves and spring onions.
8
Arrange salmon, rice and vegetables.