Baked Scottish Salmon Fillet

Sauté Potatoes; stir fry vegetable with a sweet chilli & orange dressing

For 4

Baby Potatoes 1lb
Carrots 3oz
Leek 2oz
Salad Onion 2oz
Mixed Peppers 3oz
Bean Sprouts 3oz
Chillies 2
White Wine ¼pt
Oranges 2
Shallots 4oz
Salmon 4 x 6oz
Butter 2oz
Brown Sugar 2oz
Groundnut Oil 4floz
Cut carrots, peppers, leek and salad onions into strips. Place into a bowl with the bean sprouts. Then, heat a frying pan until smoking, add a little oil and stir-fry ingredients for 3 to 4 mins.
Dice the chilli, shallots and orange peel.
Then, warm a small pot with a little oil, season and gentle fry the ingredients with out colour for 5 to 6 mins.
Next add in the brown sugar and white wine, then bring to the boil and add the orange juice.
Reduce the heat and simmer for 4 mins.
Finally, add in 4floz of nut oil and leave to cool.
Boil the potatoes for 10 mins cool and slice.
Place the butter in a warm frying pan and toss potatoes over a medium heat until warmed through.
Heat a frying pan until smoking, season salmon and place into the pan skin down for 2 mins then turn and place in the oven at 180°c for 6mins.

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