smoked salmon fillets, Levi Roots reggae reggae sauce, 1 tbs
scotch bonnet chilli sauce, Lee & Perrins worcester sauce,
Tabasco smoked chipotle sauce, tomato puree, fresh coriander,
ground coriander, garlic puree, chopped onion, paprika , lime juice
grated ginger, organic apple cyder vinegar
cook the onions a bit in some oil, a light oil like sunflower or grape seed,
add the sauces, and some cyder vinegar , adding small amounts of water
to make a sauce, add the dry ingredients, and
the chopped coriander leaves with the stalks removed, and the lime juice
cook for about 10 minutes then leave to cool.
When its cool use it to marinade the salmon for minimum of 20 minutes
then into a pre heated over gas mark 6, for another 20 minutes
served with organic white basmati rice
and sweet potato chips baked with paprika and oil
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