Marinated salmon with chili, cucumber and lime salad
2 servings
90 minutes
Marinated salmon with chili, cucumber, and lime juice salad is a refined dish of Japanese cuisine that combines the freshness of seafood with vibrant Asian flavors. Thin slices of salmon absorb a rich marinade of lime, soy sauce, and sesame oil, gaining a delicate texture and a savory depth of flavor. A light and refreshing salad of crunchy cucumbers, spicy chili, and tangy lime juice balances the dish, adding a special freshness. Serving with bean sprouts and parsley adds textural complexity and nutrition. This is the perfect treat for lovers of Japanese gastronomy, highlighting the art of flavor harmony and minimalism. The dish is ideal for a light dinner or an exquisite festive table.
1
For the marinade, mix sugar and 2 tablespoons of lime juice. Stir until the sugar dissolves. Add minced garlic, sesame oil, and soy sauce. Mix everything well.
- Sugar: 1 teaspoon
- Lime: 1.5 piece
- Garlic: 1 clove
- Sesame oil: 1 tablespoon
- Light soy sauce: 3 tablespoons
2
Cut the fish into thin slices and place them in a bowl. Add 4 tablespoons of marinade, mix, cover with plastic wrap, and refrigerate for 3 hours.
- Salmon fillet: 2 pieces
- Lime: 1.5 piece
3
Place the fish on 2 plates, leaving space in the center for salad, and drizzle with the remaining marinade.
4
Boil the bean sprouts in boiling water for 10 seconds, then rinse under cold water, dry, and mix with grated cucumber and thinly sliced chili. Drizzle with lime juice and place in the center of a plate. Sprinkle with parsley.
- Bean sprouts: 150 g
- Cucumbers: 75 g
- Red chili pepper: 2 pieces
- Lime: 1.5 piece
- Chopped parsley: 1 tablespoon
