I love mixing lime with salmon, it gives it a great original taste. This recipe includes Japanese wasabi, you can adjust the amount you put in it according to your own taste. Don’t hesitate to add half of it, try the sauce then add the rest if you like it more spicy. When everything is poured, it’s too late to go back In general, when cooking, you should always trust your taste buds. It’s the best way to avoid a bad surprise on the table!

Preparation time: 25 mn

Ingredients (for 4 servings)

4 salmon fillets
4 spring onions
2 garlic cloves
10 basil leaves
1 orange (8 tbsp of juice)
1/2 lime (3 tbsp of juice)
4 tablespoons of sour cream (creme fraiche)
3 tablespoons of olive oil
1 to 2 teaspoons of wasabi
3/2 fl oz (10 cl) of water
Salt & pepper

Instructions

1/ Peel and clean onions. Slice them into circles.

2/ Peel and chop garlic.

3/ Clean and chop basil leaves. Keep 4 aside for decoration.

4/ Heat a pan over medium heat. Add oil and cook salmon for 3 mn on each side. Add salt and pepper.

5/ Mix sour cream with 2 tablespoons of orange juice. Add salt and pepper.

6/ Pour onion and garlic into the pan and leave for about 1 mn.

7/ Add lime juice and the orange juice you have left. Add water and take it to a boil. Then add sour cream mixture.

8/ Add wasabi and stir well.

9/ Add chopped basil, salt and pepper.

10/ Serve fillets with their sauce in 4 plates. Add a basil leaf on each salmon fillet and serve right away.

Perfect with: Rice, pasta, au gratin style potatoes, green asparagus…

Here is a fantastic recipe if you want to impress your guests but have little time to spend in the kitchen. Warm or cold, I’m sure you’ll enjoy it either way

Preparation Time : 10 mn

Ingredients (for 4 to 6 servings):

1 lbs (16 oz/450g) of carrots
2 oranges
1 onion
1 cup (250 ml) of chicken or vegetable stock
1/2 cup (125 ml) of fresh cream (crème fraiche you can replace it by Quark or fromage blanc)
3 tablespoons of cilantro leaves
1 pinch of salt
1 pinch of pepper

Instructions:

1/ Peel and heat carrots in a large saucepan half filled with water.

2/ Squeeze oranges and cut onion. Set aside some cilantro leaves for decoration.

3/ When carrots are done, mix them with onion, cilantro, orange juice and stock.

5/ Add salt, pepper and cream.

6/ Leave in fridge for 30 mn if you’d like to enjoy it cold or heat slowly if you’re on the mood for a warm soup.

7/ Decorate with cilantro right before serving.