Anniversary Bowl

Ingredients for 4 servings:

• 15 g ginger root
• 4 tbsp honey, liquid
• 2 tbsp soy sauce, low-salt
• 400 g salmon fillet(s), ready to cook
• 2 tbsp oil, neutral
• 10 g ginger root
• 1 garlic clove(s)
• 100 ml soy sauce, low-salt
• 3 tbsp brown sugar
• 50 ml mirin
• 50 ml lime juice
• 1 tbsp cornstarch
• 150 g crème fraîche
• 3 tbsp lime juice
• 1 tsp wasabi paste
• 150 g basmati rice
• Salt
• 180 g edamame kernels, frozen
• 2 mini cucumbers (150 g each)
• 1 mango(s)
• 2 sprigs of mint
• 2 tbsp lime juice
• 4 tbsp peanuts, unsalted
• 2 avocados
• 1 bunch of coriander leaves
• 4 tbsp fried onions

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

simply

For the marinated salmon, finely chop the ginger and mix with the honey and soy sauce. Place the salmon in a freezer bag. Pour in the marinade. Close the bag and spread the marinade around the salmon. Chill for 1 hour. For the lime soy sauce, slice the ginger. Crush the garlic. Bring the ginger, garlic, soy sauce, sugar, mirin, and lime juice to a boil. Remove the garlic. Dissolve the starch in a little cold water, stir into the sauce, and cook for 1 minute. Keep the sauce warm. For the wasabi sauce, mix the crème fraîche with the lime juice and wasabi paste until smooth. Cook the rice in boiling salted water and drain. Return the rice to the pot. Place a kitchen towel between the pot and the lid so the steam is absorbed by the towel. Cook the edamame in boiling salted water for 3-5 minutes and drain. Peel the cucumber, halve lengthwise, remove the seeds, and finely dice. Peel the mango, remove the stone, and finely dice. Chop the mint, mix with the cucumber, mango, and lime juice. Roughly chop the peanuts. Halve, pit, and peel the avocados, and cut them into thin slices. Remove the salmon from the marinade. Heat oil in a pan. Fry the salmon on all sides over medium-high heat for 3 minutes. Pour in the marinade and bring to a boil. Arrange the rice, edamame, cucumber-mango mixture, and avocado in 4 bowls. Roughly tear the salmon and arrange it on top. Drizzle with the sauces and sprinkle with peanuts, fried onions, and coriander leaves. Tip: I’ve also made this bowl with wafer-thin rice noodles. Also delicious, but a little harder to eat.