Summary

Ingredients

• 4 spring onion (s)
• 2 cloves garlic
• 1 bunch coriander greens
• 600 g salmon fillet (s), skinless
• 3 tablespoon oil
• salt
• Pepper, a.d. Mill
• 4 tablespoon crème fraîche
• 6 tablespoon orange juice
• 2 tablespoon lime juice
• 1 teaspoon horseradish, Japanese (wasabi)
• Lime (s) - wedges or orange slices
• 100 ml water

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Instructions

1. Clean the spring onions, wash them into fine rolls. Peel garlic and chop finely. Wash the coriander and shake dry, pluck the leaves from the stems. Put some leaves aside for decoration, chop the rest.
2. Cut the salmon into 8 pieces. Heat the OIL in a wide pan over medium heat and fry the salmon in it on all sides for about 6 minutes, season with salt and pepper.
3. Mix the creme fraiche with 1 tablespoon of orange juice until smooth, season with salt and pepper.
4. Add the garlic and onions to the fish and cook for about 1 minute. Deglaze with the lime juice and the remaining orange juice. Pour 100 ml of water and bring to the boil, then stir in the creme fraiche.
5. Dissolve the wasabi in the sauce while stirring. Add the chopped coriander and season the sauce with salt and pepper. Serve the salmon fillet with the wasabi sauce and garnish with lime wedges or orange slices as desired.