Ingredients:
- 100 g salmon loin (must have been frozen for at least 24 hours at -18°C)
- A small bunch of chives
- A bunch of spring onions, finely chopped
- A bit of quick-pickled radishes and jalapeños mix find the recipe here
- 40 g honey
- 2 dl soy sauce
- 3 tbsp Sour Power
- 1 lime (both zest and juice)
- 4 cloves of garlic, chopped
- 1 cm ginger, grated
Instructions:
- Start by making the glaze: Combine soy sauce, honey, lime juice and zest, chopped garlic, grated ginger, Sour Power, and chives in a pot. Reduce it to a thick and delicious glaze.
- Prepare your spring onions by finely chopping them and placing them in ice water to become crispy and firm.
- Cut the salmon loin into the thinnest slices possible and arrange them as desired.
- Spread the glaze over the salmon. You can choose whether it should be warm or cold. Drain your spring onions and place them on top of the salmon, followed by the quick-pickled radishes and jalapeño mix.
