Ingredients for 4 persons
4 fillets of wild salmon
The juice of 1 lime
2 cm of ginger
2 tablespoons of evo oil
Coriander powder
Heat a pan and blanch the fillets not more than a minute or two (depending on the size) until the outside is blenched but leave the heart "red". Remove from the heat and keep warm while in the pan you heat the oil with lime juice and finely chopped ginger. Quickly put the fish fillets back in the pan, remove from heat, season with a coriander crumble and serve with the sauce.
The seeds (or berries) of coriander, which have a completely different taste from the leaves, have fresh taste with citrus notes. Ideal for seasoning vegetables and legumes, coriander seeds have antifermentative, fungicide and antibacterial properties and promote the digestive process: not recommended in lactation because they alter the flavor of milk.