Label Rouge Scottish salmon marinated with orange and coriander
(Serves 4) :
- 400g fillet Label Rouge Scottish salmon
- Juice of 2 limes
- 1 orange
- 1 bunch of fresh coriander
- 10 coriander seeds
- 1 tsp sugar
- 4 large pinches salt
- ½ tsp ground pepper
- 7 dstsp olive oil
- 2 dstsp vinegar
- ½ jar soybean sprouts
- 1 carrot
Preparation : 10 min + 12h marinating time
Grate the orange to obtain around a dstsp of zest, then squeeze to extract the juice.
Mix the orange and lemon juice in a bowl with the zest, sugar, salt, pepper, crushed coriander seeds, chopped fresh coriander and 4 spoonfuls olive oil.
Cut the salmon fillet into even 5mm thick slices and arrange on a plate. Pour over the marinade, cover with clingfilm and leave to marinate in a cool place for 12 hours.
Peel and slice the carrot into thin strips. Mix with the soy sprouts in a bowl and season with the remaining olive oil and vinegar.
Remove the salmon from the marinade and serve well chilled with the beansprout and carrot salad.