Panfried Salmon Crispy Skin, Stirfried Baby Bokchoy and Curry Mayo

Name: Panfried Salmon Crispy Skin, Stirfried Baby Bokchoy and Curry Mayo
Yield: 2
Ingredients: 300.0g Salmon, slice; 20.0g Oil; 4.0g Salt; 1.0g White Pepper; 50.0g Hellmann's Real Mayonnaise Tub 3L; 10.0g Chilli Sauce; 5.0g Ketchup; 15.0g Honey; 1.0g Curry powder; 100.0g Baby bokchoy; 20.0g Garlic; 20.0g Sesame Oil; 4.0g Coriander leaves, sliced; 4.0g Carrots, slice; 1.0g Chili, slice

Panfried Salmon Crispy Skin, Stirfried Baby Bokchoy and Curry Mayo – - Recipe

Salmon can increase intelligence and improve concentration. Goodness of salmon treated with a variety of herbs and vegetables, will combine perfectly. In one way will tempt the taste, in other way provides an extra goodness.

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Cooking the Salmon

Salmon, slice 300.0 g
Oil 20.0 g
Salt 4.0 g
White Pepper 1.0 g

Make the Curry Mayo

Hellmann's Real Mayonnaise Tub 3L 50.0 g

Hellmann's Real Mayonnaise Tub 3L

More information
Chilli Sauce 10.0 g
Ketchup 5.0 g
Honey 15.0 g
Curry powder 1.0 g

Sautéing Bokchoy

Baby bokchoy 100.0 g
Garlic 20.0 g
Sesame Oil 20.0 g

Plating

Coriander leaves, sliced 4.0 g
Carrots, slice 4.0 g
Chili, slice 1.0 g

Western

Fish

Main courses

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Preparation

Cooking the Salmon
1. Season salmon fish with salt and pepper. Set aside. Heat oil in pan, fried with the skin facing the pan.
2. Let it cook with the skin on surface and until maturity as you want.
Make the Curry Mayo
1. Mix all ingredients, stir well.
Sautéing Bokchoy
1. Heat the oil, put in salt and pepper until aroma comes out, put in bokcoy, add some water, sesame oil, salt and pepper.
Plating
1. Arrange salmon on plate, put bokcoy sauted, salmon and curry mayo. Garnish with sliced carrot, red chilli and coriander leaf.

Western

Fish

Main courses

Panfried Salmon Crispy Skin, Stirfried Baby Bokchoy and Curry Mayo

Ingredients