Salmon fillet in wasabi sauce

Ingredients for 4 servings:

• 4 spring onions
• 2 cloves garlic
• 1 bunch of coriander leaves
• 600 g salmon fillet(s), without skin
• 3 tbsp oil
• Salt
• Pepper, ad mill
• 4 tbsp crème fraîche
• 6 tbsp orange juice
• 2 tbsp lime juice
• 1 tsp Japanese horseradish (wasabi)
• Lime(s) – wedges or orange slices
• 100 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Something exotic

Clean and wash the spring onions and cut into fine rolls. Peel and finely chop the garlic. Wash and shake the coriander dry, then pluck the leaves from the stems. Set aside a few leaves for decoration and chop the rest. Cut the salmon into 8 pieces. Heat the oil in a wide pan over medium heat and fry the salmon on all sides for about 6 minutes, seasoning with salt and pepper. Mix the crème fraîche with 1 tablespoon of orange juice until smooth, and season with salt and pepper. Add the garlic and onions to the fish and sauté for about 1 minute. Deglaze with the lime juice and the remaining orange juice. Pour in 100 ml of water and bring to a boil, then stir in the crème fraîche. Dissolve the wasabi in the sauce while stirring. Add the chopped coriander and season to taste with salt and pepper. Serve the salmon fillet with the wasabi sauce and garnish with lime wedges or orange slices, if desired.