Semi-cooked salmon with coriander, potatoes in ginger oil
Ingredients
Instructions
- 600 g Skinless Label Rouge Scottish Salmon Fillet
- 1 large bunch of fresh cilantro
- 40 cl Sweet soy sauce
- 400 g small new potatoes
- 30 g Fresh ginger
- 10 cl Olive oil
- 2 tbsp. tablespoons rice vinegar (or mild vinegar)
- Salt
- Ground pepper
- The day before, cut the piece of salmon fillet in half lengthwise, season them.
- Sear them for 20 seconds on each side in a pan in 5 cl of olive oil.
- Let them cool on absorbent paper. Reserve 2 sprigs of coriander for the potatoes, chop the rest, mix it with the soy sauce in a bowl.
- Place the salmon pieces in a small dish with a high edge. Pour the coriander soy sauce over it, the pieces should be covered with sauce. Place them in the fridge for 12 hours.
- Turn them over, let them marinate for another 12 hours. Wash the potatoes. Cook them with their skins for 20 minutes in steam or in salted water. Let them cool.
- Peel and finely chop the ginger. Chop the rest of the cilantro. Mix it in a bowl with the ginger, vinegar, salt and pepper.
- Add the oil, stirring with a fork.
- Cut the potatoes into slices, season them with the ginger vinaigrette.
- Take the pieces of salmon out of the marinade, cut them into slices with a very sharp knife so as not to crush the flesh. Enjoy well chilled.
Semi-cooked salmon with coriander, potatoes in ginger oil
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