Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil.
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Ingredients requirements - Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:
- Need Pasta.
- Give 1 pack - pasta / 1 tbsp of butter.
- You need 3 - dried Scallop presoak In some hot water.
- Require 100 ml for water.
- Need 50 ml for full cream milk or almond milk.
- You need Dried parsley for garnish.
- Give Salmon.
- You need 1 salmon steak season with salt and black p.
- Provide of Sweet potato.
- Prepare 3 small orange sweet potato.
- Need 2 tbsp - coconut oil.
- Provide Dash for paprika, cumin and salt.
- Give of Kailan.
- Prepare 2 tsp - fu Yi (fermented bean curd).
- Prepare 2 cup - Kai lan.
- Need 1 tsp - salt in pit of boiling water.
Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil steps:
- Pat dry the salmon then season with salt and pepper, put it on a baking tray.
- Slice the sweet potato then season it with paprika, cumin and salt then drizzle with coconut oil together with the Salmon and baked at 180 C for 40 minutes, flipping it after 20 minutes.
- Put the water and almond milk with butter and presoak dried Scallop into a pan and bring it to a boil, add the pasta and then simmer for full 7 minutes, stir constantly till it’s dry and cooked then sprinkle some dried parsley.
- Sprinkle some dried parsley and serve with salmon and sweet potato.
- Bring a pot of water then salt it and add in the kailan stem first for a minute then add the kailan leaves for another 3 minutes then drain onto a bowl (mashed the fu Yi ( fermented bean curd) and mix well.
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