Five Spiced Salmon with Crispy Herbs and Oriental Salad

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Five Spiced Salmon with Crispy Herbs and Oriental Salad Ingredients

160 g Salmon Fillet	40 g Mixed Salad Leaves
5 g Chinese Five Spice Powder	5 g Deep Fried Basil,
15 ml Soya Sauce	10 g Water Chestnuts; Sliced
10 g Tomato; Diced	10 g Peeled Red And Green
2 ts Vinaigrette	Salt And Black Pepper
20 ml Olive Oil

Instructions for Five Spiced Salmon with Crispy Herbs and Oriental Salad

Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil and cook slowly on both sides. Dress salad leaves. Plate water water chestnuts, top with salmon and arrange salad leaves around with pepper. Decorate with deep fried herbs. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Chef Roger Narbett from the Lygon Arms in the Cotswolds, who is also Chef to the England Football Team, understand the importance of meticulous preparation as he creates his five spiced salmon and herb dish.

Main Ingredient: FishCuisine: Uncategorized

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