Composition / ingredients
Step-by-step cooking
Step 1:
Mix orange juice, wine and soy sauce. Put the salmon fillet skin up in a container and pour the marinade. Leave for 1 hour .
Step 2:
Cut off the bottom of the oranges, put them on a board and carefully cut off the zest along with the white layer. With a small knife over the bowl, cut out the pulp between the films, save the juice.
Step 3:
Cut red pepper into thin rings, onion into half rings. Peel and chop the ginger, finely chop the coriander leaves. Add pepper, onion, ginger, cilantro, orange zest, salt and chili flakes to a bowl with oranges, mix and leave for 1 hour.
Step 4:
Fry the sesame seeds in a dry frying pan until golden brown.
Step 5:
Preheat the oven to 200°C. Cover the baking sheet with foil or baking paper, lightly brush it with olive oil. Put the fish skin down, add a little salt and pepper. Bake for 7-10 minutes, depending on the thickness of the fillet.
Step 6:
Gently transfer the salmon to the dish using a spatula. Put the salad on the fish, sprinkle with sesame seeds.
Step 7:
Finita! Bon appetit!
It requires minimal effort, it tastes great and looks very impressive. Take it into service!
The caloric content of the products possible in the composition of the dish
- Minced salmon - 130 kcal/100g
- Smoked salmon - 162 kcal/100g
- Grilled salmon - 283 kcal/100g
- Fresh salmon - 201 kcal/100g
- Salted salmon - 269 kcal/100g
- Salmon saute - 379 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Soy sauce - 51 kcal/100g
- Oranges - 36 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Onion - 41 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Olive oil - 913 kcal/100g
- Coriander greens - 25 kcal/100g
- Sea salt - 0 kcal/100g
- Table salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Sesame oil - 899 kcal/100g
