Alpine Salmon in Japanese Marinade

For the Alpine salmon in Japanese marinade, finely chop the shallots with the ginger, garlic and chili and fry them together with the coriander seeds in a little peanut oil without letting the onions color. Add the sugar and let it caramelize. Deglaze with the soy sauce.

Add the lemongrass with the lime zest and lime leaf and reduce until slightly thick. Cool and add the freshly chopped coriander leaves.

Wash the fillet and cut off the skin cleanly with a sharp knife. Then cut the fillet crosswise into slices about 3 mm thick. Place them on a baking tray and pour the marinade over them.Alpine salmon in Japanese marinade develops its best aroma and ideal consistency after about 3 hours.

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