• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2x200g fresh salmon fillet
  • Marinade:
  • 2 tablespoons bottled Char Siew sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Sauce:
  • 40g butter
  • 1 tablespoon honey
  • 1 tablespoon Char Siew sauce
  • 1/4 cup water
  • 200g potato, peeled and shredded
  • 1/8 teaspoon salt
  • 150g broccoli, cut into florets
  • 6 cherry tomatoes
  • 2 tablespoons butter
  • Garnishing:
  • 10g rice vermicelli (su hoon), deep fried
  • 1 teaspoon sesame seeds, toasted

Instructions

  1. Season salmon with the marinade for at least an hour.
  2. Place the 40g butter for the sauce in a non-stick pan to melt over a low flame. Sear the salmon skin side down for about 8 minutes until cooked, basting constantly with the hot butter. Remove salmon onto serving plate.
  3. Pour the rest of the sauce ingredients into the melted butter in the pan. Bring to a boil. Remove.
  4. Season the shredded potato with salt. Pan-fry the potato in round patties in some oil until golden at the edge.
  5. Blanch the broccoli and cherry tomatoes in hot water to which has been added a teaspoon salt and a teaspoon oil. Plunge into cold water, drain and toss in the butter.
  6. To serve, drizzle Char Siew sauce on the salmon and arrange the potato and vegetables on the plate. Garnish with the fried vermicelli and sesame seeds.
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