A delight with simple salmon fillets seasoned with orange juice and combawa. This citrus originates from India and the islands of the Indian Ocean and is widely used in cuisine from Madagascar, Reunion, Cambodia, Vietnam, and Thailand. A small piece of zest is enough. You can find combawa in Asian stores and some supermarkets, alongside exotic fruits.
Pat the salmon fillets dry with paper towels. Wash the orange, grate the zest, and squeeze the juice. Mix with the soy sauce. You can add 1 centimeter of chopped ginger, but it's optional.
Place the salmon fillets in a freezer bag with the sauce, add pepper, and seal the bag. Refrigerate until ready to cook the salmon.
Oven: preheat the oven to 200° (thermostat 7), place the salmon with the marinade in a baking dish. Bake for 10 minutes.
In a pan, place the salmon fillets with the marinade in a large heavy-bottomed pan and start cooking over medium-high heat, then reduce the heat once it reaches a boil. Cover and let simmer for about ten minutes.
Note that everything depends on the thickness of the salmon fillets and your taste. Check the cooking occasionally. The fish should be barely cooked at the center.
Grate the combawa over the salmon fillets at the time of serving with pak choi and/or a bit of Creole rice.
For the pak choy: wash, dry, and cut the pak choy into quarters lengthwise.
Heat the oil in a large skillet and sauté the bok choy, stirring constantly over medium-high heat for about 4-5 minutes.
To finish, lower the heat, cover, and let cook for another 5 minutes while keeping the heat to a minimum during the cooking of the salmon.
0 servings
4
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