Bbq Salmon Steaks With Vegetable Chips And Spicy Tomato S
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | Jude1 | 1 | Servings | |
INGREDIENTS
| 4 | Salmon cutlets | |
| 2 | T | OilVegetable Chips |
| 2 | Potatoes | |
| 2 | Kumara | |
| 2 | Parsnips | |
| Clean deep frying oil | ||
| preferably peanut | ||
| 1 | T | Oil |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, crushed | |
| 1 | Whole peeled tomatoes | |
| 1 | Coriander leaves, finely | |
| chopped | ||
| 1/4 | t | Chilli powder |
| 2 | t | Brown sugar |
| A lime or 1/2 a lemon, Juice | ||
| of | ||
| 1 | ds | Fish sauce |
INSTRUCTIONS
Tomato Sauce: Cook the onions and garlic until soft and transparent, add the rest of the ingredients except the coriander and cook for 15 mins. Add the coriander and whiz in the food processor until smooth. Vegetable Chips: Peel the potatoes, parsnips and kumara and cut into pieces, using the fine slicing blade, process all the vegetables. Place sliced vegetables into the heated deep frying and cook in batches until crisp and golden. Sprinkle with salt to retain the crispness and keep warm in the oven. BBQ'd Salmon Steaks: Preheat the BBQ Grill, brush the salmon cutlets with oil, basting occasionally with oil, cook for 2 minutes each side. To serve, remove the salmon skin and top with the sauce, pile the vegetable crisps on top and sprinkle with chopped chives or fresh coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 0mg
Sodium: 1010.1mg
Potassium: 2773.6mg
Carbohydrates: 103.9g
Fiber: 20.3g
Sugar: 22.6g
Protein: 19.3g