Salmon with Kaffir

Crispy tangy salmon crust



30 minutes

Ingredients   Servings: 2 people

Salmon with Kaffir
Salmon steak  150g
Kaffir paste 15g (1 sachet)
Flour½ cup
Egg yolk (beaten)
  1 piece
 Breadcrumbs  1 cup
Bell pepper (sliced)  ½ piece
Asparagus (sliced)60g
Basil Lemongrass dressing  1 tbsp
Mayonnaise 2 tbsp


Salmon with Kaffir

1. Marinade and coat salmon

Spread kaffir paste evenly over both sides of the salmon steak. Next you want to coat the salmon with flour so it gets that crispy exterior when cooking. To do this, first dip the salmon in the beaten egg yolk and then cover it thoroughly with the breadcrumbs.

Salmon with Kaffir

2. Stir-fry salmon

Pour 1 cup of olive oil into a pan then turn up to a high heat.
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. We recommend using long tongs to avoid getting burnt by hot oil.

Set aside and drain on kitchen paper to absorb any excess oil that may still be clinging to them. 

Salmon with Kaffir

3. Cook the vegetables

Stir-fry sliced bell pepper and the asparagus in a high heat, then set aside.

Salmon with Kaffir

4. Serve with a thick luscious sauce

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

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