Ingredients Jump to Instructions ↓

  1. 1 1/2 lb salmon fillet skinned and without bones

  2. 1/4 cups fresh carrot juice*

  3. 1/2 cup (minus 1 Tbsp) freshly squeezed orange juice

  4. Juice of 1/2 lemon

  5. 1/2 cup butter , cold

  6. 3 inch fresh ginger root

  7. 3 scallions

  8. 1/4 cup unsalted peanuts , coarsely chopped

  9. 1 Tbsp canola oil

  10. 1 Tbsp olive oil

  11. A dash of cayenne pepper

  12. Fleur de sel (or seasalt)

  13. 2 cups cleaned snow peas , or sugar snap peas and rice to accompany

  14. 1 cup bean sprouts to garnish

  15. Note

  16. It's advised that you make your own fresh carrot juice if you have a juicer (mine is the Juiceman Juicer), it is so much better. You will never go back to store-bought carrot juice!

Instructions Jump to Ingredients ↑

  1. To prepare the sauce, start by slicing half of the ginger in small pieces.

  2. Pour the carrot juice in a small pot with the slices of ginger.

  3. Bring to a light boil, then simmer and cook until the juice is reduced by half.

  4. Add the orange juice and repeat the process.

  5. Remove from the heat and take out the ginger slices.

  6. Add the cold butter in small pieces mixing with a whip and add the lemon juice. Keep warm on the side.

  7. To prepare the garnish, start by cleaning the scallions. Cut them in diagonal. Blanch them in salted boiling water for 2 min. Remove and strain on paper towels.

  8. Chop the nuts coarsely and chop the ginger thinly.

  9. Mix all ingredients with 1 Tbsp canola oil and keep on the side.

  10. To prepare the fish, dice the salmon in one inch squares.

  11. Heat 1 to 2 Tbsp of olive oil in a non-stick frying pan. When the oil is hot, add the pieces of fish and cook lightly for 1 min on one side, then on the other. Do not overcook the fish as it should actually stay rosé, that is a little undercooked.

  12. Add a pinch of cayenne pepper.

  13. To assemble your dish, take warm plates and place some fish pieces in the middle. Pour some orange sauce around.

  14. Sprinkle with fleur de sel ( seasalt) and add the peanut/scallions mixture on top.

  15. Serve with jasmine rice and steamed snow (or sugar snap) peas.


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