One-minute wild sockeye salmon with Asian salad

Chef Bart van Olphen prepares this dish in Alaska. Behind him, in the Situk River, fisherwoman Kathy catches the salmon one by one using so-called anchored gillnets. Due to strict regulations in Alaska, the population of wild sockeye salmon is maintained. So, enjoy this 1-minute sockeye salmon with a refreshing Asian salad!
  • 2 Recipe - persons

Recipe - ingredients

  • 2 cm ginger, zested
  • juice and zest of 2 limes
  • 2 cloves garlic, minced
  • 2 tbs soy sauce
  • 1/2 red chili, seeds removed, minced
  • 1 tbs olive oil
  • 12 oz sockeye salmon, diagonally sliced in pieces of 2-3 cm
  • 1 avocado, sliced
  • 1/2 cucumber, seeds removed, sliced
  • 3 spring onions, sliced
  • 1 jalapeño, roughly sliced
  • handful of toasted sesameseeds
  • 1 tbs salmon roe

Recipe - how do you make it

Recipe - steps

  • 1 For the dressing, mix the grated ginger and garlic, lime juice, soy sauce, and red chili. If the dressing is too sour, add 1 tsp of sugar. Set aside.
  • 2 Slice the salmon fillet into thin slices, about 2 to 3 cm each. Heat olive oil in a pan over high heat. Sear the salmon for 30 seconds on each side. Remove the pan from heat and let the salmon rest in the pan.
  • 3 Arrange avocado, cucumber, spring onion, and jalapeño pepper on a plate. Sprinkle sesame seeds over them. Place the salmon on the salad and drizzle with the dressing. Then, sprinkle chives and salmon roe over the salad.
  • 4 Finish with lime zest. Enjoy!