Salmon eastern style
Mix the tablespoon olive oil with the eastern spices and add the lime zest. Season to taste with pepper and salt. Coat the salmon well in this mixture.
Ideally you should allow the salmon to marinate for half an hour.
Slice the red pepper into rings and chop the mangetout coarsely.
Slice the white of the spring onion, the chili pepper and the lemongrass into rings (the lemongrass must be chopped very finely). Brown in a tablespoon of olive oil or grape seed oil.
Add the fish and allow to fry for one minute on each side. Deglaze with a tablespoon of water and add the vegetables. Put the lid on the pan and leave to simmer on a low heat for about ten minutes. (Cooking time will vary according to the thickness of the fish.)
Garnish the dish with green sprigs of spring onion. You can use the lime to give it that extra tangy twist.
- 150 grams salmon filet
- 50 grams mangetout
- 1 red pepper
- 1 spring onion
- 1 stalk lemongrass
- 1 teaspoon teriyaki or other eastern spices
- The zest of 1 lime
- 1 tablespoon olive oil for the marinade
- Olive oil or grape seed oil to fry with