Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the salmon
Asparagus
To fry the salmon
How it's done
To marinate the salmon
Whisk the soy sauce, sesame oil, rice vinegar, ginger, garlic and sugar. Brush the salmon with the marinade, cover and leave to marinate in the fridge for approx. 30 mins.
Asparagus
Bring the stock to the boil in a wide pan. Add the asparagus, cover and cook for approx. 8 mins. until just soft. Add the lemon zest and juice, season the asparagus and keep warm on the switched-off hob.
To fry the salmon
Heat the oil in a non-stick frying pan. Remove the salmon from the marinade, set aside the remainder of the marinade. Season the salmon, fry for approx. 3 mins. on each side, sprinkle with sesame seeds. Pour in the marinade, simmer for approx. 2 mins. Serve the salmon with the asparagus, pickled ginger and coriander.
| Serve with: | Basmati rice |
|---|
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