Summary

Ingredients

• 1 clove garlic
• 1 teaspoon ginger
• 1 chilli pepper (s)
• 1 lime (s)
• 2 tablespoon soy sauce, light
• 2 tablespoon maple syrup
• 2 tablespoon rice wine
• 700 g salmon fillet (s) with skin, without bones
• 20 black peppercorns
• 20 berries (pink pepper berries)
• 1 teaspoon rose leaves, dried
• 400 ml fish stock
• 0.5 ½ bunch basil
• 1 sprig rosemary
• 0.5 ½ bunch coriander greens
• 5 bay leaves
• olive oil
• salt
• 2 cucumber (s)
• 2 medium onion (s), red
• 1 clove garlic
• 1 teaspoon sugar
• 2 tablespoon crème fraîche
• 1 lime (s), untreated
• 2 teaspoon wasabi paste
• 4 sprigs coriander green
• Chilli, dried, from the mill
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the salmon, finely dice the clove of garlic and the chilli pepper, finely grate the ginger. Squeeze the juice of the lime. Mix the garlic, chilli and ginger with the lime juice, soy sauce, a tablespoon of maple syrup and rice wine.
2. Lightly toast the two types of peppercorns in a pan without fat and coarsely crush them in a mortar with the dried rose petals. Mix all ingredients together and place the salmon fillet in it.
3. Put the fish stock with the bay leaves, basil, rosemary and coriander in the steamer. Place the salmon fillet skin down in the steamer that has been coated with olive oil. Place the steamer insert on the steamer and cook with the lid closed at 60 - 70 degrees for approx. 15 minutes.
4. You can also take a roaster with an insert, bring the liquid to the boil, put your insert in, turn the temperature down a lot, close it and steam for 15 minutes. (It is important that the salmon is not in the liquid, but only cooked by the steam.)
5. For the wasabi cucumber salad, wash, peel and halve the cucumbers. Scrape out the core and cut the cucumber halves into slices. Peel the onions and the clove of garlic. Dice the garlic, cut the onions into very fine rings.
6. Put everything in a bowl, season with salt, pepper, chilli from the spice mill and sugar. Rub the peel of the lime and squeeze out the juice. Stir in the cremè fraiche, lime juice and zest as well as wasabi paste and finally add the finely chopped coriander.
7. Season the fish with salt, cut into pieces and serve on the wasabi cucumber salad. Bring the leftover marinade to a simmer with a tablespoon of maple syrup and pour over the fish. Garnish with fresh coriander leaves.