Atlantic salmon mi-cuit and spicy asian salad
Appetizers, Fish, Seafood & Shellfish
Pieces of Atlantic salmon marinated in an Asian dressing then seared quickly to preserve a pink center and dipped in roasted sesame seeds, served with a spicy asian salad.
IngredientsRecipe for 12 tapas
For the salmon mi-cuit
Salmon filet skin-off
Black sesame seeds
For the homemade spicy mayonnaise
Chili paste (sriracha)
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparationCut the salmon in 25 g pieces.Chop the ginger, the garlic. Zest and squeeze the lime.. Slice the green onion finely, diced the pepper and the soy beans.Roast the sesame seeds in the oven for a few minutes.
- Salmon preparationMix the soy sauce, the rice vinegar, the chopped garlic and the ginger. Pour this mix on top of the salmon cubes and let it marinate for 15 minutes. Remove the salmon from the marinade and pat it dry on an absorbent paper. In a non-stick pan with some vegetable oil, sear the salmon cubes very quickly on two sides. Sprinkle them on the salmon pieces on one side only. Finish cooking of the salmon in the oven for two minutes (the center of the salmon cubes should stay rare).
- Spicy mayonnaise preparationIn a bowl, whisk the egg yolk with the Dijon mustard and dash lime juice and zests. Add in the vegetable oil in a drizzle, while whisking constantly until you get a mayonnaise consistency. Add in the chili paste, the soy beans, the pepper bell and season with salt and pepper.
- To servePlace a tea spoon of salad on each and top it with the salmon.
Toasting the sesame seeds, similarly to toasting some nuts, allows to bring out all their aromas.