Salmon sashimi, cucumber salad and Asian reduction
Ingredients
200g of salmon filet
½ cucumber
1 green apple
1 green onion
1 tea sp of sesame seeds
1 tea sp of sesame oil
1 tea sp of lemon juice
For the Asian reduction:
200ml of orange juice
200ml of pineapple juice
50ml of honey
½ cucumber
1 green apple
1 green onion
1 tea sp of sesame seeds
1 tea sp of sesame oil
1 tea sp of lemon juice
For the Asian reduction:
200ml of orange juice
200ml of pineapple juice
50ml of honey
Preparation
For 4p
Prep time : 25 min
For the reduction, bring the ingredients to a boil in a pot and let it simmer for 10 to 15 min. Put aside.
For the salad: thinely slice the cucumber and the apple (matches size). Chop the green onion. Mix in a bowl with the seeds, the lemon juice and the sesame oil. Put aside.
With a sharp knife, cut slices of salmon (1 or 2cm wide)
Dress a bed of salad in a plate, put 2 slices of salmon and cover with a bit of reduction.