Ingredients
- 2 x 200g salmon fillets
- 50g butter
- 15ml vegetable oil
- 1 tbs veg oil
- 1 /2 shallot, peeled and diced
- 1 x 5 cm fresh ginger sliced
- 1 /4 green chilli sliced
- 500g fresh mussels
- 200ml chicken stock
- 200ml coconut milk
- 25ml white wine
- 1 small bunch coriander, chopped
- 1 tomatoes deseeded and diced
- Salt and pepper
Method
Pan fry the salmon in the oil for 2 to 3 minutes each side, season and finish with the butter spooning it all over.
In another pan add the shallot, ginger and cover in chicken stock. Bring to the boil and then add the mussels, cover and cook for 3 minutes. Then strain off, reduce the sauce by half, pick most of the mussels out and pop back in the sauce with the tomatoes, butter, coriander and chilli.
To serve, pop the salmon into the centre of the plate and spoon around the sauce.
Ingredients
- 2 x 200g salmon fillets
- 50g butter
- 15ml vegetable oil
- 1 tbs veg oil
- 1 /2 shallot, peeled and diced
- 1 x 5 cm fresh ginger sliced
- 1 /4 green chilli sliced
- 500g fresh mussels
- 200ml chicken stock
- 200ml coconut milk
- 25ml white wine
- 1 small bunch coriander, chopped
- 1 tomatoes deseeded and diced
- Salt and pepper
Method
Pan fry the salmon in the oil for 2 to 3 minutes each side, season and finish with the butter spooning it all over.
In another pan add the shallot, ginger and cover in chicken stock. Bring to the boil and then add the mussels, cover and cook for 3 minutes. Then strain off, reduce the sauce by half, pick most of the mussels out and pop back in the sauce with the tomatoes, butter, coriander and chilli.
To serve, pop the salmon into the centre of the plate and spoon around the sauce.