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🍽️ Wild Salmon with Sesame-Pepper Crust, Cucumber-Ginger Salad, and Cardamom Yogurt

466 kcal · 30 min · 4 servings

Ingredients

• 75 g sugar
• 125 ml lime juice
• 0.5 small garlic clove
• 1 pinch chili powder
• 5 g ginger
• 1 tbsp finely chopped coriander leaves
• salt
• 50 ml poultry stock
• 1.5 tbsp grated potatoes
• 40 ml corn germ oil
• 2 tbsp toasted sesame oil
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• 1 tbsp panko breadcrumbs (Japanese breadcrumbs)
• 1 tbsp chopped coriander leaves
• 0.5 tsp crushed black pepper
• 1 cucumber
• 25 g ginger
• 60 g Asian marinade
• 100 g Turkish yogurt (10% fat)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch ground cardamom
• salt
• cayenne pepper
• 4 pieces wild salmon (120 g each)
• salt
• 1 tbsp sunflower oil

Instructions

1. 1. Put sugar and a little water in a pot and heat until a light caramel forms.
2. 2. Deglaze the caramel with lime juice and 200 milliliters of water.
3. 3. Add garlic, chili powder, ginger, cilantro, and salt to the liquid.
4. 4. Let the marinade simmer gently for about 15 minutes.
5. 5. Add the poultry stock and bring the mixture back to a boil.
6. 6. Stir in the grated potatoes and cook for about 3 minutes to thicken the marinade.
7. 7. Strain the liquid through a sieve to remove solid ingredients.
8. 8. Stir the corn germ oil into the strained marinade.
9. 9. Heat the sesame oil in a pot for the crust.
10. 10. Toast the white and black sesame seeds in the hot oil.
11. 11. Add the panko (breadcrumbs) and toast slowly until golden brown.
12. 12. Remove the mixture from the heat and let it cool.
13. 13. Mix the cooled crust mixture with cilantro and crushed black pepper.
14. 14. Peel the cucumber and cut it into long strips using a vegetable peeler.
15. 15. Peel the ginger and cut it into thin strips as well.
16. 16. Bring water to a boil in a small pot.
17. 17. Blanch (boil briefly) the ginger in the boiling water.
18. 18. Shock the ginger immediately with cold water to stop the cooking process.
19. 19. Add the ginger to the cucumber strips.
20. 20. Toss the vegetables with the prepared Asian marinade.
21. 21. Mix all ingredients for the cardamom yogurt well together.
22. 22. Season the yogurt to taste with salt and cayenne pepper.
23. 23. Plate the cucumber-ginger salad.
24. 24. Place the yogurt next to it and spread it over the salad.
25. 25. Season the salmon with salt.
26. 26. Heat the sunflower oil in a non-stick pan.
27. 27. Sear the salmon on both sides until it is still translucent inside.
28. 28. Press the sesame-pepper crust onto the fish.
29. 29. Serve the fish together with the salad.

Nutrition per serving

• kcal: 466
• Protein: 27 g · Fett/Fat: 34 g · Carbs: 12 g