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Oriental Salmon
Oriental Salmon

Before you jump to Oriental Salmon recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, is loaded with monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. Olive oil can likewise be good for your skin because it is an excellent source of vitamin E. Although you may already consume a lot of fruits and vegetables, you might want to consider how fresh they are. If at all possible, go for organic produce that has not been sprayed with toxic chemical substances. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

Thus, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to oriental salmon recipe. You can cook oriental salmon using 13 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Oriental Salmon:
  1. Take 2 tbsp Honey
  2. Use 1 tsp Soy Sauce
  3. Get 1 tsp Wholegrain Mustard
  4. Provide 1 tsp Mirin
  5. Use 2 Star Anise
  6. Take 2 Salmon Fillets (Skin on)
  7. Get 2 tbsp Rice Wine Vinegar
  8. Take 1 tbsp Olive Oil
  9. Take 1 Large Carrot
  10. Prepare 1/2 tsp fresh Ginger
  11. Take 1 Chilli
  12. Use 1 Medium Pak Choi
  13. Prepare 150 g straight to wok udon noodles
Steps to make Oriental Salmon:
  1. Add the Honey, Soy Sauce, Mustard, Mirin and Star Anise to a bowl and mix well to create a marinade.
  2. Add the Salmon fillets to marinade.
  3. To a separate bowl, add the rice wine vinegar, olive oil and a generous amount of salt, mix well to create your pickling liquid.
  4. Peel the carrot. Continue to use the peeler to slice off layers of the carrot to create ribbons.
  5. Peel and grate the ginger.
  6. Finely slice the chilli (use as much or as little as you wish for your desired spicy heat)
  7. Roughly chop the Pak Choi leaves, take the stems and then finely slice them.
  8. Add all the veg to the pickling liquid, mix well and set to one side.
  9. Heat a wide based pan with a dizzle of olive oil over a medium to high heat. Once hot, add the the salmon skin side down, pouring over the remaining marinade and cook for anywhere between 5-10mins, until the skin is crispy.
  10. Once the skin of the salmon is crispy, turn over and cook for another 1-2mins or until the salmon is cooked. Remove from the pan and put to one side to rest.
  11. Add the Udon noodles to the pan and cook for 1-2mins. Keep stiring to avoid the noodles burning and to coat them in the pan juices.
  12. Mix the noodles into the bowl of pickled vegetables.
  13. Serve

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