Lacquered salmon with coriander and cucumber salad

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 1 tbsp soy sauce
• Pepper, black from the mill
• 80 ml sauce (teriyaki sauce)
• 1 piece(s) ginger, thumb-sized
• 1 garlic clove(s)
• 1 tbsp mustard, medium hot
• 1 tsp vinegar (white wine vinegar)
• 1 tbsp honey, strong
• 1 cucumber(s)
• 2 lemons
• 100 g sugar
• 1 tsp salt
• 2 small chili peppers, red
• 2 spring onions
• ½ bunch coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy Asian flavors, quick to make, unusual starter

Peel the cucumber and slice thinly. Squeeze the lemons and mix with salt and sugar, then toss with the cucumber. Cover and refrigerate for 15 minutes. Prepare the remaining salad ingredients. Slice the spring onions diagonally into fine strips, deseed and finely chop the chili, and roughly chop the coriander. Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit). Peel the ginger and garlic clove and chop very finely. Bring both to a boil with the teriyaki sauce, honey, mustard, and vinegar. Reduce the glaze until syrupy. Caution: it can burn! Marinate the salmon fillet with soy sauce and pepper and cook in the oven for 10 minutes. Meanwhile, keep a non-stick pan warm. Drain the salad after the marinating time. Briefly sear the salmon on both sides and then coat with the glaze. Briefly broil it under the oven grill. Mix all the salad ingredients together and arrange on plates. Divide the salmon into portions and place on top. Serve immediately.