Scrape the skin well, rinse and dry with a paper towel.
Sprinkle salt on the meat side of the salmon and leave for approx. 10 minutes.
Place the salmon fillet in a oiled aluminium foil and sprinkle with coriander seeds.
Finely chop chili, lemongrass and mint.
Juice and zest lime and mix with honey, chili, lemongrass and mint.
Spread the mix over the salmon and fold the foil around.
Grill the fish for approx. 15 minutes. Cover with a lid if you have.
Open the foil and serve with chopped coriander sprinkled on top.
Cook potatoes tender, cool and dice.
Rinse spinach and tear it.
Slice radish, finely chop red onion and chop coriander leaves.
Mix sour cream, mayonnaise, coriander leaves and grated horseradish.
Combine all the ingredients for the potato salad.
Serve the salmon with the potato salad.
Tip: The salmon can also be cooked in the oven on 200 °C. It takes an extra couple of minutes.