| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Salmon cutlets |
| 2 |
tb |
OilVegetable Chips |
| 2 |
lg |
Potatoes |
| 2 |
lg |
Kumara |
| 2 |
lg |
Parsnips |
|
|
Clean deep frying oil; (preferably peanut) |
| 1 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
cn |
Whole peeled tomatoes |
| 1 |
bn |
Coriander leaves; finely chopped |
| 1/4 |
ts |
Chilli powder |
| 2 |
ts |
Brown sugar |
|
|
A lime or 1/2 a lemon; Juice of |
| 1 |
ds |
Fish sauce |
INSTRUCTIONS
SALMON STEAKS
TOMATO SAUCE
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.
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