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🍽️ Asian-marinated salmon slices with wasabi yogurt dip

255 kcal · 20 min · 4 servings

Ingredients

• 400 g salmon fillet (ready for cooking, deboned and skinless)
• 2 stalks lemongrass
• 1 chili pepper
• 1 untreated lime
• 1 tbsp freshly chopped Thai basil
• 1 tsp coriander seeds
• 2 tbsp coarse sea salt
• 2 tbsp cane sugar
• 150 g yogurt
• 1 tsp wasabi (tube)

Instructions

1. 1. Rinse the salmon under cold water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Slice the lemongrass into very thin rings.
4. 4. Wash the chili pepper and remove the seeds.
5. 5. Cut the chili pepper into thin strips.
6. 6. Finely grate the lime zest.
7. 7. Finely chop the basil leaves.
8. 8. Coarsely crush the coriander leaves in a mortar.
9. 9. Mix the crushed coriander with the salt.
10. 10. Add the sugar to the spice mixture.
11. 11. Add the lemongrass rings.
12. 12. Add the lime zest.
13. 13. Fold in the chopped basil leaves.
14. 14. Line a shallow dish with cling film.
15. 15. Ensure the dish is as large as the salmon fillet.
16. 16. Spread half of the marinade in the dish.
17. 17. Place the salmon on top of the marinade.
18. 18. Brush the fillet with the remaining marinade.
19. 19. Cover the salmon with cling film.
20. 20. Place a light weight on top of the film.
21. 21. Place the dish in the refrigerator for 1 to 1.5 days.
22. 22. Stir the yogurt smooth with the wasabi.
23. 23. Take the salmon out of the marinade.
24. 24. Scrape the spices off the fillet.
25. 25. Pat the salmon dry again.
26. 26. Slice the salmon into thin pieces.
27. 27. Serve the slices together with the yogurt dip.

Nutrition per serving

• kcal: 255
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 12 g