TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	butter	1.0	Tbsp	None
	carrot	1.0	large	None
	liquid chicken stock	1.0	teaspoon	None
	chives to garnish	2.0	servings	None
	cooking oil	1.0	Tbsp	None
	cream	150.0	milliliters	None
	extra virgin olive oil	2.0	Tbsps	None
	garlic	1.0	Tbsp	None
	lemon grass	2.0	stalks	None
	lemon juice	1.0	Tbsp	None
	lemons	2.0	larges	None
	salmon fillets	400.0	grams	None
	salt and pepper	2.0	servings	None
	spinach leaves	150.0	grams	None

butter

Qty: 1.0

Metric: Tbsp

Price: None

carrot

Qty: 1.0

Metric: large

Price: None

liquid chicken stock

Qty: 1.0

Metric: teaspoon

Price: None

chives to garnish

Qty: 2.0

Metric: servings

Price: None

cooking oil

Qty: 1.0

Metric: Tbsp

Price: None

cream

Qty: 150.0

Metric: milliliters

Price: None

extra virgin olive oil

Qty: 2.0

Metric: Tbsps

Price: None

garlic

Qty: 1.0

Metric: Tbsp

Price: None

lemon grass

Qty: 2.0

Metric: stalks

Price: None

lemon juice

Qty: 1.0

Metric: Tbsp

Price: None

lemons

Qty: 2.0

Metric: larges

Price: None

salmon fillets

Qty: 400.0

Metric: grams

Price: None

salt and pepper

Qty: 2.0

Metric: servings

Price: None

spinach leaves

Qty: 150.0

Metric: grams

Price: None

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Instructions

Step 1: Begin by preheating the oven to 120C. An efficient oven is important for this dish. If the oven is too cold, the fish will not get cooked. If the oven tends to get too hot, the fish will be roasted and overcooked. If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly. If they are always overdone, then you can turn down the temperature to 110C.Get the freshest salmon fillets you can get your hands on. The thick ones are the nicest for this dish.

Ingredients:

• salmon fillets
• cookies
• fish

Equipment:

• oven

Step 2: Add 2 tablespoons of extra virgin olive oil to the salmon fillets and rub it all over the fish.Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish.Slice two lemons into thick slices, discarding the ends.

Ingredients:

• extra virgin olive oil
• salt and pepper
• salmon fillets
• seasoning
• garlic
• lemon
• pepper
• fish
• dry seasoning rub

Step 3: Lay the slices of lemons on a baking tray lined with baking paper.

Ingredients:

• lemon

Equipment:

• baking paper
• baking pan

Step 4: Place the salmon fillets on top of the lemon slices. If you have left the skin on for the fillets, then make sure its skin side down.

Ingredients:

• salmon fillets
• lemon

Step 5: Place the salmon fillets in the oven and cook for 25 mins. If the salmon fillets are very thick, cook a little longer for another 3 to 5 mins.While the fish is cooking, prepare the vegetable medley and sauce.Peel a large carrot and diagonally slice into thin slices.Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.

Ingredients:

• mixed vegetables
• salmon fillets
• baby spinach
• spinach
• carrot
• sauce
• fish

Equipment:

• oven

Step 6: Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat.When the oil is hot, add 1 tablespoon of butter.When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots. I like them slightly crunchy so I dont cook them for too long here. Keep the heat at medium.

Ingredients:

• cooking oil
• carrot
• butter

Equipment:

• sauce pan

Step 7: Remove the cooked carrot slices and set aside in a warm place.In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.

Ingredients:

• minced garlic
• carrot

Equipment:

• frying pan

Step 8: Add the spinach leaves. Stir fry at medium heat.

Ingredients:

• spinach

Step 9: Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Masterfoods Garlic Pepper seasonings instead again.Stir fry the spinach till its soft and wilted. Careful not to overcook as they would lose their natural pretty green colour.Dish up the cooked spinach and set aside in a warm place.Now make the sauce.Peel off the hard outer layer of 2 stalks of lemon grass. Slice into 2 inch long pieces and using the back of your knife, bash the lemongrass and bruise the slightly for the fragrance and flavours to emit.

Ingredients:

• salt and pepper
• lemon grass
• seasoning
• spinach
• garlic
• pepper
• sauce

Equipment:

• knife

Step 10: Add 1 tablespoon of butter to a small saucepan.When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.

Ingredients:

• lemon grass
• butter

Equipment:

• sauce pan

Step 11: Add 150ml of fresh liquid cream.

Ingredients:

• cream

Step 12: Let the mixture come to a gentle rolling boil.

Step 13: Add 1 teaspoon of liquid chicken stock concentrate. Or you can use 1/2 cube of chicken stock bouillon. Stir it in well, and do a taste check. If its not salty enough, add more chicken stock.

Ingredients:

• chicken stock
• bouillon

Step 14: Whisk the sauce as it boils and thickens.After a couple of minutes, the sauce would have thickened.

Ingredients:

• sauce

Equipment:

• whisk

Step 15: Remove the lemongrass.

Ingredients:

• lemon grass

Step 16: Add 1 tablespoon of lemon juice. I usually use a strainer and squeeze a lemon directly over the sauce. Do a taste check.

Ingredients:

• lemon juice
• lemon
• sauce

Equipment:

• sieve

Step 17: Add more lemon juice if necessary.

Ingredients:

• lemon juice

Step 18: Whisk well to combine.The salmon should be done by now.

Ingredients:

• salmon

Equipment:

• whisk

Step 19: Remove them from the oven.Plate your dish but placing some spinach and carrots at the bottom of a plate or shallow dish.Gently place the salmon fillet on top.

Ingredients:

• salmon fillets
• carrot
• spinach

Equipment:

• oven

Step 20: Drizzle a generous amount of sauce around the fish.

Ingredients:

• sauce
• fish

Step 21: Garnish with chives.

Ingredients:

• chives