Label Rouge Scottish salmon marinated with orange and coriander

(Serves 4)

  • 400g fillet Label Rouge Scottish salmon
  • Juice of 2 limes
  • 1 orange
  • 1 bunch of fresh coriander
  • 10 coriander seeds
  • 1 tsp sugar
  • 4 large pinches salt
  • ½ tsp ground pepper
  • 7 dstsp olive oil
  • 2 dstsp vinegar
  • ½ jar soybean sprouts
  • 1 carrot

Preparation: 10 min + 12 hours to marinate
No cooking

Grate the orange to obtain around a dstsp of zest, then squeeze to extract the juice.

Mix the orange and lemon juice in a bowl with the zest, sugar, salt, pepper, crushed coriander seeds, chopped fresh coriander and 4 spoonfuls olive oil.

Cut the salmon fillet into even 5mm thick slices and arrange on a plate.  Pour over the marinade, cover with clingfilm and leave to marinate in a cool place for 12 hours.

Peel and slice the carrot into thin strips.  Mix with the soy sprouts in a bowl and season with the remaining olive oil and vinegar.

Remove the salmon from the marinade and serve well chilled with the beansprout and carrot salad.