Servings: 4
Preparation and marinade: 20 minutes
Ingredients
- 90 ml (6 tbsp) coconut milk
- ¼ lime, juice
- 3 ml (1/2 tsp) honey
- 5 ml (1 tsp) ginger, chopped
- 1 pinch pink peppercorns
- 1 pinch Espelette pepper
- 2 salmon steaks, thinly sliced
- 1 cucumber, thinly sliced
- 60 ml (4 tbsp) fresh coriander leaves, chopped
- Salt and pepper to taste
Preparation
- In a bowl, mix the coconut milk, lime juice, honey, ginger, pink peppercorns, Espelette pepper and salt. Check the seasoning.
- Add the salmon slices and marinate for 15 minutes.
- In each plate, divide and arrange the cucumber slices, salmon slices and, on top, the coriander.
