A recipe amazing filet of salmon unilateral to accommodate the Brussels sprouts, it is light, it changes and it is good !
Filet of salmon unilateral and small Brussels sprouts asian-inspired
Ingredients (for 2)
- 2 salmon fillets with skin (but without the scales !)
- 3 c to s of soy sauce
- 1 tablespoon sesame oil
- 1 c to c of ginger, chopped
- Olive oil
For the coleslaw
- A dozen Brussels sprouts
- 1/2 granny smith apple
- 2 c to c of ginger, chopped
- The juice of half a lemon
- The zest of a lemon, combava
- 2 c to c of soy sauce
- Salt and pepper
Marinate the salmon with the soy sauce, sesame oil and ginger for 20 min.
Meanwhile, wash the Brussels sprouts, remove the first (pretty) leaves that you will cook, the English 8 min to decorate the plate.
Cut the remaining cabbage in half, then cut thin strips.
Wash the apple and leave the skin and then cut into thin strips, and sprinkle with a little lemon juice.
Mix together the cabbage and the apple and then prepare the sauce by mixing the lemon juice, the soy sauce, the ginger and the zest of combava and mix to the salad and then season to taste.
Put a little olive oil in a frying pan and cook the salmon over high heat on the skin side for 2 min. Lower the heat, cover and cook for another 4 min.
To prepare, circle the salad on a plate in a circle to rectangular, add the salmon from above and then the cabbage leaves painted with a little oil, and finish by adding a bit of zest of combava.