CRISPY ORANGE GINGER SALMON

• Prep Time/Cook Time

  1 hour

• Serves

  2

INGREDIENTS

ArkA Antarctic Salmon Fillet 
3 lemons 

1/2 cup coriander stalks 

1/4 of a red onion 

1 small piece of rocoto pepper 

1 piece of celery stalk 

1/4 cup coconut cream 

6 tbsp. Mayonnaise 

1/2 a cucumber 

Pickled mustard seeds 

1 garlic clove 

1 orange zest 

1 knob of ginger, freshly grated 
Salt (to taste) 

Pepper (to taste) 

Olive oil (to taste) 

INSTRUCTIONS

1. Prepare the leche de tigre, or tiger's milk. This is a Peruvian citrus-based marinade that cures raw fish. Start by adding the lemon juice, celery, coriander stalks, rocoto pepper, coconut cream, garlic, salt, pepper, fresh ginger, mayonnaise and olive oil to a food processor and blend until soft and consistent. Set aside. 

2. Remove the skin from the ArkA salmon fillet. Rub the orange zest and fresh ginger into both sides of the salmon fillet to infuse the flavors. 

3. Drizzle olive oil in a hot frying pan and cook the salmon skin on both sides on high heat for about 8 minutes, or until the skin is completely crispy. Remove from the pan and set aside.  

4. Using the same frying pan, cook the ArkA salmon fillet over high heat for two to three minutes per side, keeping a close eye on the time to avoid the salmon drying out.  

5. Cut the cucumber into thin slices and sauté in a frying pan with a drizzle of olive oil and butter. Add salt and pepper to taste. 

6. To plate, drizzle the leche de tigre on the plate, place the crispy skin on top and add the sauteed cucumber pieces. Top if off by layering the cooked salmon fillet over the other ingredients. Garnish with pickled mustard seeds. Serve and enjoy.