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Five Spiced Salmon with Crispy Herbs and Oriental Salad

160 g Salmon Fillet
5 g Chinese Five Spice Powder
15 ml Soya Sauce
10 g Tomato; Diced
2 ts Vinaigrette
20 ml Olive Oil
40 g Mixed Salad Leaves
5 g Deep Fried Basil, Coriander, Parsley
10 g Water Chestnuts; Sliced
10 g Peeled Red And Green Peppers; Julienned
Salt And Black Pepper


Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil and cook slowly on both sides. Dress salad leaves. Plate water water chestnuts, top with salmon and arrange salad leaves around with pepper. Decorate with deep fried herbs.


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