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[Prep: 10 minutes | Cook: 35 minutes| Serve: 4 | Calories: 260 per serving ]
1- Skinless, boneless salmon Fillet, 450g
2- Lemon zest, 2 tbsp
3- Salt, 1 tsp
4- Black pepper flake, 1 tsp
5- Flour, 1/4 cup
3- Diced shallot, 1 tbsp
5- Diced green onion, 2 tbsp
6- Thai Basil, diced, 10-15 pieces
7- Hoisin sauce, 1 tbsp
8- Dijion mustard, 1 tsp
9- Sugar, 1/2 tbsp
10- White wine, 2 tbsp
11- Minced garlic, 2 tbsp
Coat both side of the salmon with black pepper and salt. Marinade it for 15 minutes. Lightly coat the fish with flour. Add half of the lemon zest on top of the dish evenly. Put the fish on a baking rack covered with aluminium foil.
Combine the Group B ingredients. Top half of the mixture over the salmon evenly. Bake the salmon in a pre-heat oven with 220 Celsius degree for 15 minutes. Take it out and turn the fish over. Top the rest of the mixture over the fish evenly. Put it back to oven and continue cooking it for another 15 minutes or until it is fully cooked. Serve it in hot.
[Using Halogen Oven]
1- There is nothing can replace the Thai basil. Without it, the taste will be less fragrant.
2- Try to buy the medium size of salmon fillet so that it is easier to cook through.
3- Dice the vegetables finely so that the flavour can be released.
4- Cover the salmon with an aluminium foil if it browns too quickly.
5- It will taste even better if you can add some drop of fresh lemon juice on the cooked salmon.
Tony and Karen Kitchen Service Center
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