When I was a child, I couldn't link my biologist uncle's refusal to eat a tuna toast to the argument that catching that tuna fish had probably caused dolphins to die. A pity for the toast, I thought, since those dolphins were already dead anyway, and they would have died in vain if we could not even enjoy that delicious tuna toast.
Preparation time: 20 minutes + a wait of 2 hours
Ingredients for 4 persons:
A sizeable piece of salmon fillet (about 800 gr.)
3 garlic cloves, shredded
2 cm fresh ginger, finely chopped
1 stalk fresh coriander, leaves and stalks separated
100 ml sweet ketjap
2 teaspoons honey
Place the salmon in an oven dish and rub the garlic, fresh ginger and finely chopped coriander stalks onto it. Pour the ketjap over the salmon. Cover it well, preferably with kitchen foil. Allow the salmon to marinate for at least 2 hours in the fridge. Afterwards, drain off as much marinade as possible, spread honey on the upper side of the salmon and place under the grill for about 10 minutes. Sprinkle finely chopped coriander leaves on top and finally, add a generous dash of lime juice.