Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil.
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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To begin with this recipe, we must first prepare a few ingredients. You can cook dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil using 16 ingredients and 5 steps. Here is how you cook it.
Composition of Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:
- Need for Pasta.
- Prepare 1 pack pasta / 1 tbsp of butter.
- You need 3 dried Scallop presoak In some hot water.
- Prepare 100 ml - water.
- Require 50 ml - full cream milk or almond milk.
- Provide for Dried parsley for garnish.
- Prepare for Salmon.
- Need 1 - salmon steak season with salt and black p.
- Require of Sweet potato.
- You need 3 for small orange sweet potato.
- Prepare 2 tbsp - coconut oil.
- Provide Dash paprika, cumin and salt.
- You need Kailan.
- You need 2 tsp - fu Yi (fermented bean curd).
- Provide 2 cup Kai lan.
- Give 1 tsp of salt in pit of boiling water.
Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil instructions:
- Pat dry the salmon then season with salt and pepper, put it on a baking tray.
- 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.
- 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.
- Sprinkle some dried parsley and serve with salmon and sweet potato.
- 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.
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