Salmon with Asian Marinade

Ingredients

• 400 g salmon fillet (pre‑prepared, deboned and skinless)
• 2 stalks lemongrass
• 1 chili pepper
• 1 untreated lime
• 1 tbsp freshly chopped Thai basil
• 1 tsp coriander seeds
• 2 tbsp coarse sea salt
• 2 tbsp cane sugar
• 150 g yogurt
• 1 tsp wasabi paste

Instructions

1. 1.

   Wash the salmon and pat dry.

2. 2.

   Slice the lemongrass into thin rings. Wash, trim, and slice the chili pepper into thin strips. Grate the lime zest. Finely chop the basil. Coarsely crush the coriander seeds in a mortar, then mix with salt, sugar, lemongrass, lime zest, and basil. Line a shallow dish the size of the salmon with plastic wrap and spread half of the mixture inside. Place the salmon on top and distribute the remaining mixture over the fillet. Cover with foil, lightly weigh down, and marinate in the refrigerator for 1–1.5 days.

3. 3.

   For the dip, whisk the yogurt until smooth with wasabi.

4. 4.

   Remove the salmon from the fridge, wipe off excess seasoning, pat dry, and slice into rounds. Serve with the dip.