Salmon with Kaffir
Crispy tangy salmon crust
Crispy tangy salmon crust
Ingredients Servings: 2 people
| Salmon steak | 150g |
| Kaffir paste | 15g (1 sachet) |
| Flour | ½ 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 |
Method
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.
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.
3. Cook the vegetables
Stir-fry sliced bell pepper and the asparagus in a high heat, then set aside.
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.