← All recipes

🍽️ Marinated Salmon with Creamy Asia Pesto

1565 kcal · 30 min · 4 servings

Ingredients

• 1 bunch coriander
• 1 bunch spring onions
• 1 tbsp white peppercorns
• 1 tbsp cardamom pods
• 3 star anise
• 8 tbsp coarse sea salt
• 4 tbsp cane sugar
• 2 tsp grated lime zest
• 350 ml sesame oil
• 1 fresh salmon fillet (approx. 1 kg, skinless)
• 200 g roasted peanuts (unsalted)
• basil (1 bunch each)
• coriander (1 bunch each)
• 0.5 bunch spring onions
• 1 garlic clove
• 3 tbsp oyster sauce
• 100 g peanut oil
• 50 g sesame oil
• salt
• 1 lime (in thin slices)

Instructions

1. 1. Remove all bones from the salmon fillet using tweezers.
2. 2. Rinse the salmon under cold water and pat it dry with a kitchen towel.
3. 3. Cut the fillet in half across the width.
4. 4. Wash the coriander leaves and shake off excess water.
5. 5. Pick the coriander leaves off the stems and chop them roughly.
6. 6. Wash the spring onions and remove the tough ends.
7. 7. Slice the spring onions into thin rings.
8. 8. Crush the spices roughly in a mortar.
9. 9. Mix the crushed spices with the coriander, spring onions, sugar, salt, and lime zest.
10. 10. Spread half of this marinade in a shallow dish.
11. 11. Place the salmon pieces on top of the marinade.
12. 12. Brush the salmon with the remaining marinade.
13. 13. Pour the sesame oil over the salmon.
14. 14. Cover the dish and place it in the refrigerator for 1 to 2 days to marinate.
15. 15. Grind the peanuts finely in an electric food processor or blender.
16. 16. Wash the herbs for the pesto and shake off excess water.
17. 17. Pick the herb leaves off the stems.
18. 18. Wash the spring onions for the pesto and remove the tough ends.
19. 19. Slice the spring onions for the pesto into rings.
20. 20. Peel the garlic.
21. 21. Puree the herbs, spring onions, and garlic together with the oyster sauce.
22. 22. Stir the oils into the pesto mixture until a creamy consistency forms.
23. 23. Remove the salmon from the marinade shortly before serving.
24. 24. Scrape the marinade off the salmon thoroughly.
25. 25. Strain the sesame oil through a sieve to remove solid particles.
26. 26. Heat 3 tablespoons of the sesame oil in a pan.
27. 27. Fry the salmon pieces individually on both sides for a short time and vigorously, but do not cook them completely through.
28. 28. Remove the salmon pieces from the pan.
29. 29. Let the salmon drain on kitchen paper.
30. 30. Slice the salmon diagonally into thick slices using a sharp knife.
31. 31. Drizzle the salmon slices with lime juice.
32. 32. Arrange the salmon together with the pesto on a platter.
33. 33. Serve the dish while still warm.

Nutrition per serving

• kcal: 1565
• Protein: 78 g · Fett/Fat: 131 g · Carbs: 21 g