Salmon schnitzel Asian style à la Gabi

Ingredients for 4 servings:

• 1 tbsp sesame seeds, hulled
• 3 tbsp rapeseed oil
• 1 piece(s) ginger, hazelnut-sized, fresh, peeled, finely chopped
• 1 stalk of lemongrass, thick part slightly pressed, all cut into thin slices
• 4 salmon steaks, skinless, 150 g each
• 400 g carrot(s), peeled, cut into short, fine strips
• 4 spring onions, sliced ​​diagonally
• 100 g shiitake mushroom(s), halved
• 50 ml vegetable stock, instant
• 3 tbsp soy sauce, light
• Black pepper, freshly ground
• 1 tsp sesame oil
• 150 g soy sprouts, fresh
• 3 tbsp lime juice, up to 4 tbsp
• Salt
• some lime slices for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 41 minutes

Briefly toast the sesame seeds in a nonstick pan without fat. Heat the rapeseed oil in a wok, briefly fry the ginger and lemongrass, add the salmon cutlets, sear vigorously for two minutes on each side, remove from the pan, and keep warm. Cook the carrots, spring onions, and shiitake mushrooms in the remaining fat until al dente, add the vegetable stock, and season with soy sauce, pepper, and sesame oil. Sprinkle with bean sprouts, place the salmon on top, and cover. Cook over low heat for about two minutes. Season with lime juice, salt, and pepper. Divide the dish among four plates, sprinkle the salmon with sesame seeds, and serve garnished with lime slices.