Salmon with Kaffir
Crunchy crust with a tangy edge
Crunchy crust with a tangy edge
Ingredients Servings: 2 people
| Salmon steak | 150g |
| Kaffir paste | 15g (1 sachet) |
| Flour | ½ cup |
| Egg | 1 piece |
| Breadcrumbs | 1 cup |
| Bell pepper | ½ piece |
| Asparagus | 60g |
| Basil Lemongrass dressing | 1 tbsp |
| Mayonnaise | 2 tbsp |
Method
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
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,
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.
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
Place salmon on a plate, top with stir-fried vegetables and
serve with lemongrass basil mayonnaise.