Hello, young Padawan
A little recipe to put salmon in the spotlight today.
A simple yet effective marinade that will delight the taste buds of the whole family. With just a few ingredients, you can transform and enhance salmon quickly, so why not try it?
Let’s go.
Marinated salmon, à la Chill
For two servings
2 salmon fillets, fresh or thawed
1 garlic clove
1 small piece of ginger (the size of a fingertip), or a pinch of ground ginger
1 tsp lime juice + the zest of 1/4 of the lime
1 tsp sesame oil
2 tbsp reduced-salt soy sauce
1/2 tsp Espelette pepper
A spring onion stalk
Recipe
In a shallow dish, press the peeled and germ-free garlic with a garlic press.
Grate the ginger over the plate and zest a quarter of the lime.
Add the sesame oil, soy sauce, lime juice, and Espelette pepper. Stir everything together and add the two salmon fillets. Marinate in the refrigerator for 15 minutes, turning once or twice so that each side is well coated with the marinade.
In a very hot skillet over high heat, place the salmon fillets and cook over medium heat for 4 minutes per side. Once the fillets are cooked, set them aside and pour the marinade into the skillet with one to two tablespoons of water, reducing the sauce for a few minutes. Stop cooking when the sauce reaches the desired consistency.
Presentation
Place the salmon fillets on your most beautiful plates and coat them with the still-hot marinade sauce. Using kitchen scissors, finely chop the spring onion stalks over the plate.
This divine salmon will pair wonderfully with basmati rice and steamed zucchini slices. You can also serve them with a small mesclun salad, leek fondue, or sautéed carrot slices.
You can accompany the dish with a good German beer, like a Paulaner, or a glass of Sancerre, for the purists!
On that note, I wish you a good weekend, and I’ll see you next Friday for new adventures.
XO 🐟
