Euro-Asian salmon

Ingredients for 4 servings:

• 1 kg salmon with skin
• 80 ml soy sauce
• 1 bunch of dill
• 1 bunch parsley, flat
• 2 garlic cloves
• 1 chili pepper(s)
• 2 organic limes
• 2 tsp brown sugar
• 150 g butter
• 2 pieces of ginger, thumb-sized
• 4 tbsp lime juice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat). Finely chop the dill and parsley. Peel the garlic cloves and ginger and grate them finely with a grater. Boil water and pour it over the organic limes for 30 to 60 seconds. Then grate the zest with a grater. Cut the chili lengthwise and remove all the seeds. Then cut into thin horizontal strips. Wash the salmon and pat dry. For the topping mixture, combine the chili, soy sauce, sugar, lime juice, dill, parsley, garlic, ginger, and lime zest in a bowl. Line a baking dish with parchment paper. Place the salmon on the parchment paper and cover with the mixture. Cut the butter into three 50g pieces, spread over the salmon, and secure with toothpicks if desired. Cook the salmon in the oven for 30 minutes. After 15 minutes, start basting the salmon with the liquid in the casserole dish every 5 minutes. Serve the salmon with the topping and drizzle with the liquid. Wasabi puree is best served with this.