Grilled Salmon with Balsamic Caramel
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 1.5 | kg | Salmon, fillet (150g portion) | |
| 20 | g | KNORR Aromat Seasoning 1kg | AUD 0.00 * AUD 0.00 / kg |
| 40 | pc | Asparagus, green | AUD 0.00 * AUD 0.00 / pc |
| 0.6 | kg | Tomatoes, baby trestle | AUD 0.00 * AUD 0.00 / kg |
| 0.4 | l | Oil, olive , extra virgin | AUD 0.00 * AUD 0.00 / l |
| 200 | mg | KNORR Balsamic Glaze 500g | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. If needed, remove the bones from the salmon using a pair of fish tweezers and clean any excess fat and skin off the fillet, cut steaks into 150g portions.
2. Season the salmon with KNORR Aromat and a portion of the olive oil.
3. Pre heat and large flat grill pan and lightly cook the salmon on both sides untill the salmon is still pink and moist on the inside.
3. Blanch the asparagus in a large pot of boiling salted water untill tender, but still retaining the bright green colour.
4.In a large roasting tray place the tomatoes and season with a little olive oil and Aromat, bake in a preheated oven (180°C) untill the skin starts splitting, remove from oven and set aside.
5. Place the cooked asparagus and tomatoes on a large plate, place the grilled salmon on top and drizzle with the olive oil and KNORR Balsamic Glaze.
Hint: Fish will keep cooking even after you remove it from the heat, so it is best to slightly undercook your fish so when it reaches the table it should be perfect.
