Marinated Salmon on Salad with Cucumber, Coriander and Chili

Ingredients

• 500 g salmon fillet
• 1 Garlic clove
• 1 chili pepper
• 1 tsp freshly grated ginger
• 4 tbsp sesame oil
• 1 head of lettuce
• 1 cucumber
• 1 handful sprouts (e.g., pea and bean sprouts)
• 2 tbsp lemon juice
• Salt
• a pinch of brown sugar
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the salmon, pat dry and cut into cubes. Peel and finely chop the garlic. Wash, trim and slice the chili pepper into thin rings. Mix the garlic, ginger and 1 tbsp oil, then fold in the salmon cubes. Cover and refrigerate for about 30 minutes.

2. 2.

   Wash, trim and tear the lettuce into bite‑sized pieces. Wash the cucumber, cut off the ends, halve lengthwise and slice into rounds. Rinse the sprouts, blanch briefly and drain. Whisk the remaining oil with lemon juice and 2–3 tbsp water, seasoning with salt and brown sugar. Heat a non‑stick pan over high heat and sear the salmon cubes for 2–3 minutes on each side. Remove from heat and let rest briefly, seasoning with salt. Arrange the lettuce, cucumber slices and sprouts on bowls, drizzle with dressing, sprinkle coriander leaves, top with salmon cubes and serve.