| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 1 | Servings |
INGREDIENTS
| 160 | g | Salmon Fillet |
| 5 | g | Chinese Five Spice Powder |
| 15 | Soya Sauce | |
| 10 | g | Tomato, Diced |
| 2 | t | Vinaigrette |
| 20 | Olive Oil | |
| 40 | g | Mixed Salad Leaves |
| 5 | g | Deep Fried Basil |
| Coriander Parsley | ||
| 10 | g | Water Chestnuts, Sliced |
| 10 | g | Peeled Red And Green |
| Peppers Julienned | ||
| Salt And Black Pepper |
INSTRUCTIONS
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.
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