Fixed and yet sophisticated: juicy, crispy salmon in a sour marinade and spicy, crunchy pak choi – this fish dish has a slight Asian touch and is a little firework display for the senses. It is also healthy, delicious, suitable for RESET and perfect for a slightly different Easter menu.
Done in: 25 minutes
Marinated salmon with pak choi
Our slightly Asian-inspired Easter menu combines juicy, crispy salmon in a sour marinade with crunchy, spicy pak choi.
4
25
minutesIngredients
- Für the salmon:
600 g Salmon fillet
1 EL Honey
2 EL Balsamic vinegar
2 EL PHENOLIO olivesöl
1 Prise Salt
1 EL Sesame
- Für die Beilage:
4 Pak Choi
2 cm Ginger
2 Garlic cloves
2 Chili (1-3 chili at will)
2 EL PHENOLIO Olivenöl
Salt
Pepper
Preparation
- Stir a marinade of honey, balsamic vinegar, oil and salt for the salmon.
Place the salmon fillets in a small bowl, pour over the marinade and leave to marinate for a few minutes, turning occasionally. - In the meantime, wash the pak choi and halve or quarter, depending on the size.
Finely chop the ginger and garlic, slice the chilli into rings. - Remove the salmon from the marinade (keep the marinade), roll the fillets in sesame seeds and fry in a pan with a little olive oil on both sides for about 3 minutes. Fry for approx. 3 minutes on both sides and then leave to rest briefly in the pan.
- In the meantime, peel the ginger and cut into thin strips using a vegetable peeler. Fry the ginger strips in a pan with a little olive oil until crispy and then season with salt.
- Heat 2 tbsp olive oil in a second pan, sauté the ginger, garlic and chilli and add the pak choi. Sauté for 2-3 minutes, deglaze with the remaining marinade and serve with the salmon.
Artgerechte Food Facts
Salmon, like other fish species, is an important and easily digestible source of protein for us humans. It also contains the omega-3 fatty acids EPA and DHA, which are so important for us, as well as a good amount of selenium, iodine and vitamin D.
Honey has been considered a natural remedy for thousands of years and is known for its effect against pathogens such as viruses and bacteria. Manuka honey works best here – its high methylglyoxal content (MGO) makes it unique. In general, the darker the honey, the better, as the pinostrobin content is then higher.
Sesame seeds are seeds, but in smaller quantities they can be used in species-appropriate cooking due to their good fatty acids.
Pak Choi is an easily known type of cabbage, also known as „Chinese leaf cabbage“. It is digestive, rich in fiber, antioxidants and phytochemicals.
Ginger is rich in phytochemicals that actively support our immune system. It has an anti-inflammatory, antioxidant, metabolism-regulating and anti-diabetic effect. It is particularly good for treating digestive complaints, pain and colds. In addition, its intense flavor makes you feel full sooner.
Garlic is also known as a natural antibiotic. In addition, it has numerous positive effects on our health, which is why it can be used a lot.
Chilis contain capsaicin, which has very positive properties on blood sugar levels, blood clotting and the defense against free radicals.
Olivesöl are a natural source of fat and therefore an important source and store of energy. In addition, high-quality olive oil has a very high content of polyphenols, which have a health-promoting, anti-inflammatory and protective effect.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation