Ingredients
- 500 g cucumber
- 1 chili
- 1 lime
- 3 tbs sesame oil
- sugar
- salt, pepper
- 2 filet of salmon, skin removed (approx. 150 g each)
- 5 stalks dill
- 1 tbs black sesame seeds
Preparation
1. Halve the cucumber lengthwise and scoop out the seeds with a spoon. Cut the cucumber into thin slices. Clean the chili pepper, remove the seeds if desired and cut into thin slices. Juice the lime.
2. Mix the cucumber, chili, lime juice and sesame oil. Season to taste with sugar, salt and pepper.
3. Heat the pan on highest level up to the roasting window, switch to low level, place the salmon filets inside and roast until it is time to flip.
4. Flip the salmon, replace the lid and then allow the dish to rest for approx. 3 minutes (depending on the thickness of the pieces).
5. Chop the dill finely. Season the salmon filets with salt and pepper, arrange them on plates with the chili and cucumber salad and garnish with dill and sesame seeds before serving.
This recipe has been tested and approved by AMC.
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