Salmon with Kaffir

Crunchy crust with a tangy edge



30 minutes

Ingredients   Servings: 2 people

Salmon steak 150g
Kaffir paste15g (1 sachet)
Flour½ cup
Egg 1 piece
Breadcrumbs 1 cup
Bell pepper½ piece
Basil Lemongrass dressing 1 tbsp
Mayonnaise2 tbsp


1. Marinade and coat salmon

Spread evenly kaffir paste over both sides of the salmon steak.
Coat with flour, dip in the beaten eggs yolk before thoroughly covering 
with the breadcrumbs.

2. Stir-fry salmon

Pour 1 cup of olive oil into a pan.
When sizzling hot, stir-fry the salmon for about 5 minutes or until golden brown, 
then turn over and cook for 5 minutes on the other side. 
Set aside and drain on kitchen paper.

3. Cook the veggies

Stir-fry sliced bell pepper and the asparagus. Set aside.

4. Serve with dipping

Mix the mayonnaise with deSIAM basil lemongrass dressing.
Place salmon on a plate, top with stir-fried vegetables and 
serve with lemongrass basil mayonnaise.