Inuit San Fusion

local_grocery_store Ingredients

• 4 Salmon fillets, skinless
• 100g Biltong, thinly sliced
• 2 sheets Seaweed, rehydrated and chopped
• 2 tablespoons Sesame oil
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Honey
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 Green onions, sliced
• 1/4 cup Cilantro, chopped
• 4 cups Cooked rice

restaurant_menu Method

1. 1.In a small bowl, whisk together sesame oil, soy sauce, lime juice, honey, garlic, and ginger.
2. 2.Place salmon fillets in a shallow dish and pour the marinade over them. Marinate for 15 minutes.
3. 3.Preheat grill or grill pan over medium-high heat.
4. 4.Remove salmon from marinade and grill for 4-5 minutes per side, or until cooked to desired doneness.
5. 5.While the salmon is grilling, heat a small skillet over medium heat. Add the biltong and cook until crispy, about 2 minutes.
6. 6.Remove the biltong from the skillet and set aside.
7. 7.To serve, divide the cooked rice among four plates. Top each plate with a grilled salmon fillet.
8. 8.Sprinkle with rehydrated seaweed, crispy biltong, green onions, and cilantro.
9. 9.Drizzle with any remaining marinade and serve hot.

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add some red pepper flakes to the marinade.
• chevron_rightIf you can't find biltong, you can substitute it with beef jerky.
• chevron_rightFeel free to experiment with different types of seaweed for added variety.
• chevron_rightServe with a side of steamed vegetables for a complete meal.