Soy Salmon

Ingredients

• 1 Lime
• 1 tbsp honey
• 1 tbsp Olive Oil
• 2 tbsp Soy sauce
• 300 g salmon fillet (in 2 pieces)
• 200 g Sugar snap peas
• Salt
• 2 tbsp Thai fish sauce
• 2 tsp sesame oil
• 1 green peppercorn
• 1 tbsp Sesame seeds
• Also: ice cubes

Instructions

1. 1.

   Halve the lime and squeeze out the juice. In a bowl whisk together honey, olive oil, 1 tbsp lime juice and 1 tbsp soy sauce.

2. 2.

   Wash the salmon fillets, pat dry, coat with the marination and let sit for 20 minutes.

3. 3.

   Meanwhile, trim the sugar snap peas and blanch them in boiling salted water for 20 seconds.

4. 4.

   Place ice cubes in a bowl and fill with cold water. Drain the peas and immediately plunge them into the ice water. Remove and drain well.

5. 5.

   In another bowl whisk together remaining soy sauce, 1 tbsp lime juice, fish sauce and sesame oil. Halve the peppercorn lengthwise, deseed, wash, chop and stir into the dressing along with the sesame seeds; then mix in the peas.

6. 6.

   Preheat a baking sheet in an oven at 220 °C (fan‑less recommended; gas: level 3–4). Place the salmon fillets on the sheet and bake for 10 minutes on the second rack from the bottom.

7. 7.

   Remove the fish from the sheet and serve with the sugar snap pea salad.