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Gold in Abundance
Pan-Seared Salmon with Chilli Bean Paste, Wok Fried Angel Hair and Seasonal Vegetables
Recipe contributed by Chef Siang, Co-Founder and Culinary Director of 3 EMBERS
Serves: 2
Time: 1 hour
Ingredients
Pan-Seared Salmon with Chilli Bean Paste
- Salmon fillet, 200g
- Walnut, roasted, 15g
- Hot bean sauce, 30g (optional)
- Water, 60ml
- Spring onion, 10g
- Garlic, chopped, 5g
- Ginger, chopped, 5g
Wok Fried Truffle Angel Hair
- Angel hair pasta, blanched, 100g
- Truffle oil, 5ml
- Olive oil, 10ml
- Button mushroom, 50g
- Garlic, 5g
- Onion 5g
- Lower in sodium salt, To taste
- Pepper, To taste
Seasonal Vegetables
- Broccolini, 80g
- Pumpkin 50g
- Kale, 50g
Method
Pan-Seared Salmon with Chilli Bean Paste
- Add olive oil to a pan
- Pan-sear salmon skin-side down for 8 minutes or until cooked
- Stir-fry ginger and garlic till fragrant
- Add hot bean sauce and water
- Drizzle salmon with hot bean sauce (optional) and top with chopped walnuts
Wok Fried Truffle Angel Hair
- Sautee onion, mushroom and garlic till fragrant
- Add in pasta and season to taste with salt or pepper
- Finish with a drizzle of truffle oil (optional)
Seasonal Vegetables
- Sautee broccolini, pumpkin and kale in olive oil
- Season with salt and/or pepper to taste
Nutrients per serving
Energy: 450kcal
Protein: 27g
Total Fat (Saturated Fat): 19g (3.3g)
Cholesterol: 50mg
Carbohydrate: 42g
Sodium: 221mg (without sauce)
Dietary Fibre: 4.5g
Watch the full cooking demo here:
