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Spa Cuisine - Poached Salmon Stir-Fry

Recipe from Richard Glennie, Executive Chef at the OneSpa's Santini, Edinburgh, Scotland.

Ready In:
22mins
Serves:
Units:

ingredients

directions

  • In small saucepan, stir bouillon cube into water; add lemon slices, fines herbs, peppercorns, and star anise; bring to a boil; reduce heat to a simmer.
  • Season the salmon lightly with salt and poach the fillet in the vegetable stock for approximately seven minutes.
  • Pour the sesame oil into a hot pan and quickly fry the pak choi, peppers, onion, mange tout and chili.
  • Add the bean sprouts and the soy sauce to the pan and mix thoroughly.
  • Place contents of the pan in the centre of a warm plate and top with the poached salmon.
  • Drizzle any excess dressing around and serve.
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RECIPE MADE WITH LOVE BY

@Impera_Magna
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@Impera_Magna
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"Recipe from Richard Glennie, Executive Chef at the OneSpa's Santini, Edinburgh, Scotland."
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  1. Impera_Magna
    Recipe from Richard Glennie, Executive Chef at the OneSpa's Santini, Edinburgh, Scotland.
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