Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 1 x 500ml Chang’s Chinese Master Stock
- 500ml cold water
- 4 x 180g Atlantic salmon fillets, skin on
- 8 spring onions, sliced into 3cm lengths
- 100g shitake mushrooms, sliced thinly
- 1 cup bean sprouts
- 1 small red chilli, finely sliced
- 1 cup loosely packed coriander leaves
- 1/4 cup Chang’s Oriental Salad Dressing
Method:
- Combine Chang’s Chinese Master Stock and water in a medium saucepan, bring to the boil over high heat.
- Add salmon fillets, spring onions and mushrooms, cover and bring back to the boil.
- Turn off the heat and let the salmon and vegetables sit in the stock for six minutes or until salmon fillets are cooked through.
- Meanwhile, combine bean sprouts, chilli, coriander and dressing in a small bowl.
- Divide salmon, spring onions and mushrooms between four shallow serving bowls or plates, ladle over a little of the hot stock and serve with the coriander salad.
