We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
14 Total- 50 g Country Range Pine Nuts, dry roasted
- 1 slice Country Range Medium Sliced White Bread, crusts removed
- 1 lime (juice and zest), plus extra wedges to serve
- 4 tbsp groundnut oil
- 2 x 50 g sachets of creamed coconut
- 4 tsp Country Range Crushed Chillies
- 2 tbsp Country Range Sesame Seeds, toasted
- 2 tbsp fresh ginger, grated
- 2 tbsp Country Range Light Soy Sauce
- 50 ml water
- 200 g pak choi, washed and quartered
- 4 spring onions, halved on the diagonal
- 2 Romano peppers, deseeded and quartered
- 150 g asparagus
Method
-
1
Step 1
Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. -
2
Step 2
Divide the mixture into 4 and press on top of the salmon fillets. -
3
Step 3
Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl. -
4
Step 4
In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated. -
5
Step 5
Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.
Ingredients
14 Total- 50 g Country Range Pine Nuts, dry roasted
- 1 slice Country Range Medium Sliced White Bread, crusts removed
- 1 lime (juice and zest), plus extra wedges to serve
- 4 tbsp groundnut oil
- 2 x 50 g sachets of creamed coconut
- 4 tsp Country Range Crushed Chillies
- 2 tbsp Country Range Sesame Seeds, toasted
- 2 tbsp fresh ginger, grated
- 2 tbsp Country Range Light Soy Sauce
- 50 ml water
- 200 g pak choi, washed and quartered
- 4 spring onions, halved on the diagonal
- 2 Romano peppers, deseeded and quartered
- 150 g asparagus
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