Honey and Szechuan Pepper Marinated Salmon Trout, with Snap Pea Honey Salad
Serves 4Preparation time 50 minutes (excluding marinating time)
2 tablespoons Szechuan Pepper (substitute with black pepper)
30 g sea salt
850 g boneless salmon trout (2 sides with skin)
5 tablespoons lime blossom honey
50 g flower pollen (available at health food stores)
500 g snap peas
Zest and juice of one lime
1 tablespoon Tahini (sesame paste)
1 teaspoon soy sauce
2 tablespoons olive oil
1 teaspoon mustard
30 g sea salt
850 g boneless salmon trout (2 sides with skin)
5 tablespoons lime blossom honey
50 g flower pollen (available at health food stores)
500 g snap peas
Zest and juice of one lime
1 tablespoon Tahini (sesame paste)
1 teaspoon soy sauce
2 tablespoons olive oil
1 teaspoon mustard
1. Finely crush Szechuan pepper with mortar and pestle. Lay the salmon filets with skin down on a piece of cling film. Rub with 3 tablespoons of honey, flower pollen, and the salt and pepper mixture. Then fold halves together. Wrap in cling film and weigh down using a weight. Let sit in refrigerator over night.
2. Clean snap peas and cook for 6 minutes in salted water. Drain water and rinse with cold water. Finely grate lime zest, and squeeze out juice. For the dressing, mix 2 tablespoons of honey, tahini, soy sauce, mustard, olive oil, lime zest, lime juice well. Add salt, pepper and sumac to taste
3. Remove salmon filets from fridge and cut into thin slices. Serve with snap pea salad.
2. Clean snap peas and cook for 6 minutes in salted water. Drain water and rinse with cold water. Finely grate lime zest, and squeeze out juice. For the dressing, mix 2 tablespoons of honey, tahini, soy sauce, mustard, olive oil, lime zest, lime juice well. Add salt, pepper and sumac to taste
3. Remove salmon filets from fridge and cut into thin slices. Serve with snap pea salad.