Summary

Ingredients

For the fish:

• 15 g iner
• 4 tablespoon honey, liquid
• 2 tablespoon soy sauce, low in salt
• 400 g salmon fillet (s), ready to cook
• 2 tablespoon oil, neutral

For the sauce: (lime soy sauce)

• 10 g iner
• 1 clove garlic
• 100 ml soy sauce, low in salt
• 3 tablespoon sugar, brown
• 50 ml mirin
• 50 ml lime juice
• 1 tablespoon cornstarch

For the sauce: (wasabi sauce)

• 150 g crème fraîche
• 3 tablespoon lime juice
• 1 teaspoon wasabi paste

Moreover:

• 150 g basmati rice
• salt
• 180 g edamame, frozen (edamame kernels)
• 2 mini cucumber (s) à 150 g
• 1 mango (s)
• 2 stalks mint
• 2 tablespoon lime juice
• 4 tablespoon peanuts, unsalted
• 2 avocado (s)
• 1 bunch coriander
• 4 tablespoon fried onions

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Instructions

1. Finely chop the ginger and mix with the honey and soy sauce. Place the salmon fillet in a freezer bag, pour in the marinade, seal, and massage to distribute evenly. Refrigerate for 1 hour.
2. Slice the ginger and press the garlic. Bring the ginger, garlic, soy sauce, sugar, mirin, and lime juice to a boil over medium-high heat. Remove the garlic. Mix the starch with a little cold water, then pour into the sauce while stirring and cook for 1 minute over medium heat. Keep warm on low heat.
3. Stir the crème fraîche with lime juice and wasabi paste until smooth.
4. Cook the rice in boiling salted water and drain. Return the rice to the pot and place a kitchen towel between the pot and the lid to absorb the steam.
5. Cook the edamame in boiling salted water for 3-5 minutes and drain.
6. Peel the cucumber, cut in half lengthways, core, and finely dice. Peel the mango, cut the flesh from the stone, and finely dice. Chop the mint and mix with the cucumber, mango, and lime juice. Roughly chop the peanuts. Halve, core, peel, and thinly slice the avocados.
7. Remove the salmon from the marinade and reserve the marinade. Heat the oil in a pan over medium-high heat. Fry the salmon for 3 minutes. Pour in the reserved marinade and bring to a boil. Continue cooking until the salmon reaches 62-63°C / 145°F internally.
8. Divide the rice, edamame, cucumber-mango mixture, and avocado among 4 bowls. Flake the salmon and distribute on top. Drizzle with the sauces and sprinkle with the peanuts, fried onions, and coriander leaves.