- 1 clove of garlic
- 1 chili pepper, Red
- 20 g ginger, fresh
- 100 g carrots
- 100 g leek
- 100 g shiitake mushrooms
- 1 glass of celery, inserted, in strips, (320 g filling quantity)
- 1 tbsp oil, neutral
- 1 tbsp sesame oil
- 2 pieces of salmon fillets, ready to cook, without skin, 150 g each
- Sea-salt, rough
- 2 sprinkles of lime juice
- 6 stems of coriander green
Press on the garlic. Carve the chilli. Peel and slice the ginger. Peel the carrots, clean the leek and mushrooms. Cut carrots, leeks and mushrooms into fine strips. Pour celery into a sieve and catch the broth.
Heat the oil and sesame oil in a saucepan. Braise the garlic, chilli, ginger, carrot, leek and mushrooms in it over medium heat for 5 minutes. Pour in the celery liquid and bring to the boil.
Salt salmon all around and place on the vegetables. Cover and cook over medium heat for 5-7 minutes.
Remove the salmon from the vegetables. Mix the celery into the vegetables, heat briefly. Season the vegetables with salt and lime juice. Roughly pluck salmon, arrange with the vegetables and the broth. Serve sprinkled with coriander leaves. Basmati rice goes well with this.