How to make it

  • To prepare the sauce, start by slicing half of the ginger in small pieces.
  • Pour the carrot juice in a small pot with the slices of ginger.
  • Bring to a light boil, then simmer and cook until the juice is reduced by half.
  • Add the orange juice and repeat the process.
  • Remove from the heat and take out the ginger slices.
  • Add the cold butter in small pieces mixing with a whip and add the lemon juice. Keep warm on the side.
  • To prepare the garnish, start by cleaning the scallions. Cut them in diagonal. Blanch them in salted boiling water for 2 min. Remove and strain on paper towels.
  • Chop the nuts coarsely and chop the ginger thinly.
  • Mix all ingredients with 1 Tbsp canola oil and keep on the side.
  • To prepare the fish, dice the salmon in one inch squares.
  • Heat 1 to 2 Tbsp of olive oil in a non-stick frying pan. When the oil is hot, add the pieces of fish and cook lightly for 1 min on one side, then on the other. Do not overcook the fish as it should actually stay rosé, that is a little undercooked.
  • Add a pinch of cayenne pepper.
  • To assemble your dish, take warm plates and place some fish pieces in the middle. Pour some orange sauce around.
  • Sprinkle with fleur de sel ( seasalt) and add the peanut/scallions mixture on top.
  • Serve with jasmine rice and steamed snow (or sugar snap) peas.

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