Salar Flaky Smoked Salmon with Pak Choi
Recipe by Jo Bryan, Peterborough. Serves 2.
Ingredients
600g Salar Flaky Smoked Salmon
2 pak choi, leaves separated
For the marinade
45 ml dark soy sauce
3 tablespoons natural honey
15 ml sunflower oil
2 garlic cloves, peeled and crushed
6 spring onions, trimmed and sliced
1/2 teaspoon crushed mixed or black peppercorns
Method
Mix all the marinade ingredients in a large shallow bowl. Add the Salar Flaky Smoked Salmon. Leave to marinade in the fridge for 90 minutes.
Heat a non-stick griddle or frying pan. Drain the salmon, reserving the marinade, and place on the griddle. Cook over a medium heat for 3 to 4 minutes, until the salmon is thoroughly warmed through.
Meanwhile, bring 2.5 cm water to the boil in a saucepan. Add the pak choi and simmer for 30 seconds until just tender. Drain in a colander. Add the marinade to the pan and bring to the boil. Remove the pan from heat immediately.
Divide the Flaky Smoked Salmon into 2 portions. Arrange the pak choi on two warmed plates, top with the salmon and pour over the warm soy marinade to serve.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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