Peri-Peri marinated seared salmon, on a warm mushroom salad
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 120.00 | g | Salmon trout |
| 50.00 | g | Oyster mushrooms |
| 50.00 | g | Shitake mushrooms |
| 25.00 | g | Onions, spring |
| Coriander, fresh (Cilantro) - to garnish | ||
| 75.00 | ml | KNORR Peri-Peri Marinade 6 x 1 kg - made up with KNORR Vegetable Bouillon |
| 15.00 | ml | HELLMANN'S Creamy Garlic Dressing 4 x 1.5kg |
| Coriander, fresh (Cilantro) - finely chopped and added to the Garlic Dressing to taste |
Preparation
1. Marinate salmon in KNORR Peri-Peri marinade (prepared with KNORR Vegetable Bouillon instead of water).
2. Drain salmon and sear in a hot pan.
3. Remove salmon from the pan and add a small piece of MARVELLO and the mushroom selection, season with salt and pepper.
4. Finish with chopped coriander and spring onion.
5. Plate the vegetables then the fish and finish with a creamy corriander garlic mayonnaise.
Recipe review
(0 Ratings, 0 Reviews)
