Facts and Figures
|
| Serving Size |
2 |
| Preparation Time |
15 minutes |
| Cooking Time |
10-15 minutes |
| Key Nutritional Value |
Protein 22.00g
Fat 69.00g
Sodium 3.00mmol
Potassium 15.00mmol
Phosporous 10.00mmol
|
Ingredients
|
| Sesame oil |
1/2 tsp/2.5ml |
| Salmon steak fillets |
6oz/170g |
| Black pepper |
pinch/2g |
| Mange tout/snow peas |
1 1/2oz/45g |
| Bean sprouts |
1 1/2oz/45g |
| Spring onions |
1 1/2oz/45g |
| Shallots |
1 1/2oz/45g |
| Root ginger |
1/2oz/15g, cut into fine strips. |
| Rice Wine Vinegar |
4 tbsp/60ml |
| Double Cream |
3 fl oz/90ml |
| Unsalted butter |
3 oz/85g |
| Sesame seeds |
large pinch/4g |
Instructions
|
Cut the mange tout/snow peas and spring onions into long strips and sweat in a hot pan, add bean sprouts and cracked pepper.
To make the butter sauce, place sliced shallots, ginger and vinegar into a pan and reduce by 3/4, add cream and reduce by 1/2. Whisk in the butter, piece by piece, continually whiskng until all added.
Bring sauce to the boil then take off the heat and keep warm.
Roast sesame seeds under hot grill, taking care they do not burn.
Season salmon steak with cracked black pepper, heat oil in pan and seal salmon, skin side down first.
To serve: Place green vegetables on a plate, then the salmon steak on the top. Pour the sauce aroound the plate and sprinkle the roasted sesame seeds over the top.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you. |
