Summary

Ingredients

• 600 g salmon fillet (s)
• 1 tablespoon soy sauce
• Black pepper from the mill
• 80 ml sauce, (teriyaki sauce)
• 1 piece (s) ginger, the size a thumb
• 1 clove garlic
• 1 tablespoon mustard, medium hot
• 1 teaspoon vinegar, (white wine vinegar)
• 1 tablespoon honey, stronger

For the salad:

• 1 cucumber (s)
• 2 lemon (s)
• 100 g suar
• 1 teaspoon salt
• 2 small chilli pepper (s), red
• 2 spring onion (s)
• 0.5 ½ bunch coriander greens

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Instructions

1. Peel the cucumber and finely slice it. Squeeze the lemons and mix with salt and sugar, mix with the cucumber. Cover and place in the refrigerator for a quarter of an hour.
2. Prepare the remaining ingredients for the salad. Cut the spring onions diagonally into fine strips, core and finely chop the chilli, coarsely chop the coriander.
3. Preheat the oven to 80 degrees.
4. Peel the ginger and the clove of garlic and chop them very finely. Bring both of them to the boil with the teriyaki sauce, honey, mustard and vinegar. Reduce the varnish like a syrup. Caution: can burn!
5. Marinate the salmon fillet with soy sauce and pepper and cook in the oven for 10 minutes.
6. In the meantime, keep a coated pan warm.
7. Drain the lettuce after the marinating time.
8. Fry the salmon briefly on both sides and then coat with the varnish. Briefly place under the grill.
9. Mix all the ingredients of the salad and arrange on plates. Portion the salmon and place on top. Serve immediately.