Marinated Salmon with Citrus and Ginger Touches
Appetizers
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Cook Time
48 h 45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This marinated salmon is an explosion of fresh and exotic flavors. The combination of ginger, wasabi and citrus creates a unique taste experience that will transport you instantly. Preparing this dish requires a little patience, as the salmon needs to be frozen and then marinated for several days, but the end result is worth it. It is perfect for a special dinner, an elegant appetizer or even to surprise your guests at Christmas. Go ahead and try this delight and enjoy a bite full of flavor and sophistication! Also, it is a healthy and protein-rich option.
Ingredients (13 ingredients)
-
500 g Fresh salmon
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0.5 piece Orange zest
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0.5 piece Lime zest
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15 g Fresh ginger
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125 g Brown sugar
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125 g Coarse salt
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1 al gusto Fresh dill
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100 g Orange juice
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30 g Lime juice
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0.25 tsp Wasabi paste
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25 g Fresh ginger
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60 g Soy sauce
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50 g Extra virgin olive oil
Preparation (9 steps)
Freeze the salmon
Freeze fresh salmon for two days to avoid parasitic problems. Once the time has passed, thaw, wash and dry well with kitchen paper. This step is crucial for food safety.
Grate the citrus and ginger
Grate half an orange and half a lime. Also grate the 15 g of fresh ginger. Reserve the zest.
Mix the marinade ingredients
In a bowl, mix the brown sugar (125 g), coarse salt (125 g), orange zest, lime zest and grated ginger. Mix well until a homogeneous mixture is obtained.
Marinate the salmon
Spread a kitchen film and spread half of the marinade mixture on top. Place the salmon loin and cover with the rest of the mixture, making sure to cover all the fish well. Close the kitchen film making a package and place it on a tray. Leave in the refrigerator for 48 hours with some weight on top.
Wash and dry the marinated salmon
After 48 hours, wash the fish under cold water to remove the marinade mixture. Dry well with kitchen paper.
Cut the salmon into thin slices
With a sharp knife, cut the salmon into thin slices. Arrange the slices on a plate without piling them up.
Prepare the ginger for the sauce
Cut the 25 g of fresh ginger into small cubes.
Reduce the citrus sauce
Pour the orange juice (100 g), lime juice (30 g), wasabi paste (1/4 teaspoon), soy sauce (60 g), extra virgin olive oil (50 g) and the diced ginger into the Thermomix glass. Cook for 8 Min./70°C/Stufe 2 without the measuring cup, or until it is reduced by half.
Cool and serve
Let the sauce cool and drizzle the fish. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Sara Ruiz
4
Rezepte
0
Kochbücher
Allergens
- Fish
- Soy
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