Marinated Salmon with Curried Cabbage Salad
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Marinated Salmon with Curried Cabbage Salad
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Marinated Salmon with Curried Cabbage Salad

Marinated Salmon with Curried Cabbage Salad
Nutrition facts (per portion): 2564 kJ / 612 kcal
Fat: 35.6 g
Protein: 31.2 g
Carbohydrates: 27.2 g

Ingredients for 4 portion(s)

For the marinade

  • 2 tsp. peanut oil
  • 5 cloves of garlic, thinly sliced
  • 2-4 tsp. sugar
  • 2 small cinnamon sticks
  • 6 star anise
  • 240 ml Kikkoman Naturally Brewed Soy Sauce
  • 480 g salmon fillet (sushi quality)

For the curried cabbage salad

  • 180 g oxheart or pointed cabbage
  • 60 g shallots, finely chopped
  • 30 ml walnut oil
  • 10 ml raspberry vinegar
  • 2 tbsp. sweet & sour sauce
  • 40-60 g mango
  • 40-60 g pineapple (sweet and ripe)
  • A little curry powder
  • A pinch of sugar
  • Freshly ground pepper

For the coriander mayonnaise

  • 60 g mayonnaise
  • 30 g crème fraîche
  • 2-4 tsp. Kikkoman Naturally Brewed Sweet Soy Sauce
  • 1 tbsp. coriander
  • 2-4 dashes of lime juice
  • 1 clove of garlic
  • 2 pieces of stem ginger
  • 4-6 g fresh ginger, grated
  • White pepper, curry powder, ginger syrup from the stem ginger to taste

Preparation

  1. Heat up the peanut oil in a saucepan. Add the garlic and cook without browning. Add the sugar, cinnamon stick, star anise and soy sauce, bring to the boil and then remove from the heat and allow to cool. When the marinade has cooled, pour it into a glass or ceramic container with the salmon. Cover and refrigerate for three to four days, turning occasionally.
  2. De-core the cabbage and cut it into approx. 3 mm wide strips. Sprinkle with salt and leave overnight. On the next day, add the chopped shallots, walnut oil, raspberry dressing and sweet & sour sauce. Wash the mango and pineapple, cut into fine strips and add to the cabbage. Season with curry powder, sugar and fresh pepper.
  3. Stir the mayonnaise, crème fraîche and sweet soy sauce together until smooth. Then add the coriander, lime juice, garlic, stem ginger and grated ginger. Season with freshly ground pepper, curry powder and ginger syrup.
  4. Slice the salmon thinly before serving it on a bed of curried cabbage salad with bread and coriander mayonnaise.
Nutrition facts (per portion): 2564 kJ / 612 kcal
Fat: 35.6 g
Protein: 31.2 g
Carbohydrates: 27.2 g

Ingredients for 4 portion(s)

For the marinade

  • 2 tsp. peanut oil
  • 5 cloves of garlic, thinly sliced
  • 2-4 tsp. sugar
  • 2 small cinnamon sticks
  • 6 star anise
  • 240 ml Kikkoman Naturally Brewed Soy Sauce
  • 480 g salmon fillet (sushi quality)

For the curried cabbage salad

  • 180 g oxheart or pointed cabbage
  • 60 g shallots, finely chopped
  • 30 ml walnut oil
  • 10 ml raspberry vinegar
  • 2 tbsp. sweet & sour sauce
  • 40-60 g mango
  • 40-60 g pineapple (sweet and ripe)
  • A little curry powder
  • A pinch of sugar
  • Freshly ground pepper

For the coriander mayonnaise

  • 60 g mayonnaise
  • 30 g crème fraîche
  • 2-4 tsp. Kikkoman Naturally Brewed Sweet Soy Sauce
  • 1 tbsp. coriander
  • 2-4 dashes of lime juice
  • 1 clove of garlic
  • 2 pieces of stem ginger
  • 4-6 g fresh ginger, grated
  • White pepper, curry powder, ginger syrup from the stem ginger to taste