Laminated salmon

Yield: 1 servings

Measure Ingredient
6 Fillets Atlantic Salmon
1 bunch Spring onions
⅔ cup Water
18 Baby bok choy
2 tablespoons Olive oil
2 smalls Or one large tin water chestnuts; drained
75 grams Cashew nuts; roasted and
; chopped.
2 cups Soy sauce
2 tablespoons Corn flour
2 tablespoons Sesame oil
2 tablespoons Fresh minced ginger
2 tablespoons Rice wine
1 tablespoon Beehive Co honey*
1 teaspoon Tabasco sauce
1 teaspoon Black pepper
2 Garlic cloves; minced
½ teaspoon Turmeric

FOR THE GLAZE

Preheat the oven to 200c.

Puree all the "glaze" ingredients to form a thick sauce and set aside.

Lightly oil a baking dish large enough to accommodate all the fish without touching, and sprinkle the chopped spring onions over the base of the dish.

Place water chestnuts over the spring onions. Lay the fish on top and pour the sauce over and around the fish. Bake for 20 minutes or until just cooked. Add as much of the water as necessary if the sauce begins to dehydrate.

Meanwhile, heat the oil in a wok and saute the baby bok choy until wilted.

Place three bok choy on each serving platter, and place a piece of cooked fish on top. Spoon around any extra sauce. Sprinkle with toasted, chopped cashew nuts.

Converted by MC_Buster.

Per serving: 1634 Calories (kcal); 88g Total Fat; (49% calories from fat); 133g Protein; 69g Carbohydrate; 281mg Cholesterol; 33177mg Sodium Food Exchanges: 1 Grain(Starch); 15 Lean Meat; 12½ Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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