PREPARATION : 20 MIN.
COOKING : 50 MIN.
- salmon portions of about 140 g
- 5 dl virgin olive oil
- 2 bundles of carrots with tops
- 50 g fresh ginger
- 20 g of golden raisins
- 30 g olive oil
- 2 pinches of curry
- 30 g butter
- 4 thin slices of lime
- fleur de sel
- ground pepper
1-Wash the ginger, peel it and chop it; set aside the peels to confide the salmon. Clean the carrots, cut the tails to 3 cm.
2- Place the carrots in a large nonstick pan, add the olive oil, a little fleur de sel, curry, chopped ginger and grapes. Heat over high heat for 3 minutes, then add 5 tablespoons of water and lime slices. Cover and simmer for 8 to 10 minutes: the carrots should be a little resistant under the tip of a knife. Remove from the heat and let stand for 3 minutes. Drain the carrots and lemon strips (keep the juice).
3- Reduce the cooking juices of the carrots by half with the butter.
4- Prepare the salmon: turn the oven on at 60°C (th. 2). Pour the oil into a dish that can hold the 4 salmon portions. Add the ginger peel and place the dish in the oven for 20 minutes.
5- Place the pieces of salmon in the dish, in the hot oil, and cook for another 15 to 20 minutes. Remove the salmon steaks.
6- Place a piece of salmon in each plate, arrange the carrots around and drizzle with the carrot cooking juices.