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Ingredients of Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:

1. Need Pasta
2. Need 1 pack pasta / 1 tbsp of butter
3. Provide 3 for dried Scallop presoak In some hot water
4. Give 100 ml - water
5. Get 50 ml full cream milk or almond milk
6. Take for Dried parsley for garnish
7. Take of Salmon
8. Provide 1 for salmon steak season with salt and black p
9. Need for Sweet potato
10. Need 3 for small orange sweet potato
11. Provide 2 tbsp - coconut oil
12. Give Dash for paprika, cumin and salt
13. Make ready - Kailan
14. You need 2 tsp fu Yi (fermented bean curd)
15. Make ready 2 cup - Kai lan
16. Need 1 tsp for salt in pit of boiling water

Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic.

Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil process:

1. Pat dry the salmon then season with salt and pepper, put it on a baking tray
2. Slice the sweet potato then season it with paprika, cumin and salt then drizzle with coconut oil together with the Salmon and baked at 180 C for 40 minutes, flipping it after 20 minutes
3. Put the water and almond milk with butter and presoak dried Scallop into a pan and bring it to a boil, add the pasta and then simmer for full 7 minutes, stir constantly till it’s dry and cooked then sprinkle some dried parsley
4. Sprinkle some dried parsley and serve with salmon and sweet potato
5. Bring a pot of water then salt it and add in the kailan stem first for a minute then add the kailan leaves for another 3 minutes then drain onto a bowl (mashed the fu Yi ( fermented bean curd) and mix well

Inspired by: Grilled Salmon Superfood Salad. We eat a power salad packed with salmon and spinach at least once a week. Air Fryer Fried Shrimp Sandwich with Tartar Sauce. Air Fryer Salmon with Maple Soy Glaze. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece.

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