Salmon cubes on Asian-spiced pea puree

Ingredients for 4 servings:

• 200 g peas, fresh or frozen
• 125 ml coconut milk
• ½ tsp ginger, fresh, peeled, finely diced
• 1 garlic clove(s), peeled, finely diced
• some chili pepper(s), green, without seeds, finely diced
• ½ tsp cumin powder
• some coconut oil
• salt and pepper
• some lime juice
• 200 g salmon fillet(s), skinless, from the thick middle part
• some coconut oil
• 1 tbsp fish sauce (Nuoc Mam)
• ½ tbsp soy sauce, light
• 1 garlic clove(s), peeled, finely diced
• ½ tsp ginger, fresh, peeled, very finely diced
• some lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

appetizer

For the pea puree, melt some coconut oil in a saucepan and sauté the ginger, garlic, chili, and cumin over low heat. Add the peas and sauté briefly, then deglaze with coconut milk and cook for about 4 minutes. Set aside a few peas for garnish. Puree the rest, pass it through a sieve, and season with salt, pepper, and lime juice. Keep warm. Rinse the salmon, pat dry, and cut into 4 cubes. Mix together the garlic, ginger, nuoc mam, soy sauce, and lime juice. Heat some coconut oil in a pan and fry the salmon cubes on all sides. Pour the seasoning mixture over the fish and toss to coat. Divide the pea puree among serving plates, place a salmon cube on each, and serve garnished with peas.