Cook
20m
Ingredients
Method
Turn cooking mode on
1.
In a dish, combine the sauce for the salmon. Add in the salmon fillets and coat well in the sauce and set aside for at least 30 minutes.
1 fillet Salmon fillet
1 thumb size piece Ginger
2 cloves Garlic cloves
1 tbsp Hoisin
1/4 cup Red wine vinegar
2 tbsp Fish sauce
2 tbsp Sesame oil
1 tbsp Chilli crisp
1/2 cup Soy sauce
1 Lime
1 Orange
2.
Heat an oven to 180 Degrees (C). Once marinated, place the salmon in a baking dish, spoon over some of the sauce and bake for 10-15 minutes.
For the salad:
1.
Add the ingredients to a bowl, dress with the Mellow Yellow Ultimate Chilli Dressing and this is your salad.
1/4 cup Coriander
1 Cucumber
1/2 White cabbage
1 handful Coriander
1/2 Lime juice
2 tbsp Mellow Yellow Ultimate Chilli Dressing
For the rice:
1.
Add a spoon of oil to a hot pan, add the spring onions and fry for a minute. Add your Tilda Garlic and Herb rice and cook for 5 minutes. Add a splash of water and cook for a further couple of minutes.
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1 bunch Spring onion
1 Spring onion
1 packet Tilda Garlic and Herb rice
1 splash Water
To serve:
1.
Place the rice in a bowl, topped by the salmon and some of the sauce, followed by the cucumber salad and Enjoy.
For
1
M
I
1
fillet
Salmon fillet, per person
1
bunch
Spring onion
1
thumb size piece
Ginger, grated
2
cloves
Garlic cloves, grated
1
tbsp
Hoisin
1/4
cup
Red wine vinegar
2
tbsp
Fish sauce
2
tbsp
Sesame oil
2
tbsp
Mellow Yellow Cold Pressed Rapeseed Oil
1
tbsp
Chilli crisp
1/2
cup
Soy sauce
1
Lime, juice of
1
Orange, juice of
1/4
cup
Coriander
1
Cucumber, chopped
1/2
White cabbage, thinly sliced
1
handful
Coriander, chopped
1/2
Lime juice
2
tbsp
Mellow Yellow Ultimate Chilli Dressing
1
packet
Tilda Garlic and Herb rice
1
Spring onion
1
splash
Water
1
drizzle
Mellow Yellow Cold Pressed Rapeseed Oil
Only visible to you
Made it?
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
1.
In a dish, combine the sauce for the salmon. Add in the salmon fillets and coat well in the sauce and set aside for at least 30 minutes.
1 fillet Salmon fillet
1 thumb size piece Ginger
2 cloves Garlic cloves
1 tbsp Hoisin
1/4 cup Red wine vinegar
2 tbsp Fish sauce
2 tbsp Sesame oil
1 tbsp Chilli crisp
1/2 cup Soy sauce
1 Lime
1 Orange
2.
Heat an oven to 180 Degrees (C). Once marinated, place the salmon in a baking dish, spoon over some of the sauce and bake for 10-15 minutes.
For the salad:
1.
Add the ingredients to a bowl, dress with the Mellow Yellow Ultimate Chilli Dressing and this is your salad.
1/4 cup Coriander
1 Cucumber
1/2 White cabbage
1 handful Coriander
1/2 Lime juice
2 tbsp Mellow Yellow Ultimate Chilli Dressing
For the rice:
1.
Add a spoon of oil to a hot pan, add the spring onions and fry for a minute. Add your Tilda Garlic and Herb rice and cook for 5 minutes. Add a splash of water and cook for a further couple of minutes.
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1 bunch Spring onion
1 Spring onion
1 packet Tilda Garlic and Herb rice
1 splash Water
To serve:
1.
Place the rice in a bowl, topped by the salmon and some of the sauce, followed by the cucumber salad and Enjoy.
For
1
M
I
1
fillet
Salmon fillet, per person
1
bunch
Spring onion
1
thumb size piece
Ginger, grated
2
cloves
Garlic cloves, grated
1
tbsp
Hoisin
1/4
cup
Red wine vinegar
2
tbsp
Fish sauce
2
tbsp
Sesame oil
2
tbsp
Mellow Yellow Cold Pressed Rapeseed Oil
1
tbsp
Chilli crisp
1/2
cup
Soy sauce
1
Lime, juice of
1
Orange, juice of
1/4
cup
Coriander
1
Cucumber, chopped
1/2
White cabbage, thinly sliced
1
handful
Coriander, chopped
1/2
Lime juice
2
tbsp
Mellow Yellow Ultimate Chilli Dressing
1
packet
Tilda Garlic and Herb rice
1
Spring onion
1
splash
Water
1
drizzle
Mellow Yellow Cold Pressed Rapeseed Oil
Only visible to you
Made it?
Cancel
