Teriyaki Salmon on Wasabi Cucumber Salad

Teriyaki salmon

Finely dice the garlic clove as well as the chili pepper, finely grate the ginger. Squeeze the juice from the lime. Mix garlic, chili and ginger with lime juice, soy sauce, one tablespoon maple syrup and rice wine. Lightly roast the cubeb peppercorns and red peppercorns in a frying pan without fat and coarsely crush them in a mortar with the dried rose petals. Mix all ingredients and put the salmon fillet in it. Add the fish stock with some rosemary, basil, bay leaves and coriander to the steamer form. Place the salmon fillet, skin side down, in the steamer insert coated with olive oil. Place steamer insert on top of steamer pot and cook covered at 60 to 70 °C for approx. 15 min.

Wasabi cucumber salad

Rinse, peel and halve the cucumbers. Scrape out the core and cut the cucumber halves into slices. Peel the onions and garlic. Dice the garlic, cut the onions into very fine strips. Put everything in a large enough bowl, season with pepper, chili, salt from a spice grinder and sugar. Grate the zest from the lime and squeeze out the juice. Fold in the crème fraîche, lime juice and zest, and wasabi, and finally add the finely chopped cilantro.

Carefully remove the fish from the skin, season with salt, divide into pieces and arrange on the wasabi-cucumber leaf salad. Bring the remaining marinade to the boil with a tablespoon of maple syrup and pour over the fish.

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