Teriyaki salmon on wasabi cucumber salad

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 tsp ginger
• 1 chili pepper(s)
• 1 lime(s)
• 2 tbsp soy sauce, light
• 2 tbsp maple syrup
• 2 tbsp rice wine
• 700 g salmon fillet(s) with skin, boneless
• 20 black peppercorns
• 20 berries (pink peppercorns)
• 1 tsp rose petals, dried
• 400 ml fish stock
• ½ bunch basil
• 1 sprig(s) rosemary
• ½ bunch coriander leaves
• 5 bay leaves
• olive oil
• Salt
• 2 cucumbers
• 2 m.-large onion(s), red
• 1 clove(s) garlic
• 1 tsp sugar
• 2 tbsp crème fraîche
• 1 lime(s), untreated
• 2 tsp wasabi paste
• 4 sprigs of coriander
• Chili, dried, from the mill
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

brilliant starter for 4 or main course for 3

For the salmon, finely dice the garlic clove and chili pepper, finely grate the ginger. Squeeze the lime juice. Mix the garlic, chili, and ginger with the lime juice, soy sauce, a tablespoon of maple syrup, and rice wine. Lightly roast the two types of peppercorns in a pan without fat and roughly crush them in a mortar with the dried rose petals. Mix all ingredients together and add the salmon fillet. Add the fish stock to the steamer with the bay leaves, basil, rosemary, and coriander. Place the salmon fillet, skin-side down, in the steamer basket coated with olive oil. Place the steamer basket on top of the steamer and cook with the lid closed at 60-70 degrees Celsius for about 15 minutes. You can also use a roasting pan with a basket; bring the liquid to a boil, place the basket in, reduce the temperature considerably, close the lid, and steam for 15 minutes. (It’s important that the salmon isn’t submerged in the liquid, but rather cooked by the steam.) For the wasabi cucumber salad, wash, peel, and halve the cucumbers. Scrape out the cores and slice the cucumber halves. Peel the onions and garlic clove. Dice the garlic and slice the onions very finely. Place everything in a bowl and season with salt, pepper, chili powder from the spice mill, and sugar. Grate the lime zest and squeeze out the juice. Stir in the crème fraîche, lime juice and zest, and wasabi paste. Finally, add the finely chopped cilantro. Season the fish with salt, cut it into pieces, and arrange it on top of the wasabi cucumber salad. Bring the remaining marinade to a simmer with a tablespoon of maple syrup and pour it over the fish. Garnish with fresh cilantro.