Five spiced salmon with crispy herbs and oriental salad

Yield: 1 Servings

Measure Ingredient
160 grams Salmon Fillet
5 grams Chinese Five Spice Powder
15 millilitres Soya Sauce
10 grams Tomato; Diced
2 teaspoons Vinaigrette
20 millilitres Olive Oil
40 grams Mixed Salad Leaves
5 grams Deep Fried Basil, Coriander, Parsley
10 grams Water Chestnuts; Sliced
10 grams Peeled Red And Green Peppers; Julienned
\N \N Salt And Black Pepper

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@...> 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.

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