Sweet and salty salmon with spicy soy sauce and carrot and ginger salad

Ingredients:

• 200 g salmon loin
• 100 g salt
• 100 g sugar

Ingredients for Mixed Spices:

• 1 tbsp black pepper
• 1/2 tbsp anis seeds
• 1/2 tbsp fennel seeds
• 1/2 tbsp coriander seeds
• 1/2 vanilla pod
• 1/2 tsp powder nutmeg

Ingredients for Spicy Soy Sauce:

• 100 ml (1 dl) soy sauce
• 1/3 garlic clove, finely chopped
• Zest of one lime, finely chopped
• 1/2 tsp ginger, finely chopped
• 1/4 tsp red chilli, finely chopped
• 1 tsp lime juice

Ingredients for Carrot and Ginger Salad:

• 2 carrots, peeled and cut into julienne strips
• 20g ginger, peeled and cut into julienne strips
• 1 tsp cilantro, chopped
• lime juice
• salt

Method:

1. Roast the spices in a dry iron pan and crush in a mortar or spice grinder to bring out the flavour.

2. Trim the salmon to an oblong 5 x 15 cm. Mix salt and sugar, cover the fish in the mixture and leave at room temperature for about 3 hours. Brush off excess salt and sugar and refrigerate for 6 hours. Rinse quickly in cold water and dry with paper towels. Roll the loin in the spice mixture and fry the fish on both sides quickly in a hot pan, just enough to colour it slightly on the outside. Cut the salmon into slices approximately 2 mm x 5 cm.

3. Mix all the ingredients for the spicy soy sauce together.
4. Toss the ingredients for carrot and ginger salad together, and flavour the salad to taste with lime juice and salt.
5. Serve immediately.