The name says it all. A special Valentine's Day recipe brought to you by Alastair from Dorje's Wine.
Start the Ceremony for helping the Chef prepare the feast with Distant Land Marlborough Sauvignon from New Zealand.
Ingredients
2 x 10 oz. Salmon steaks
1 tbsp Good olive oil
Mr. Lingham chilli sauce (or other chilli sauce)
2 cloves finely chopped garlic
2cm finely chopped ginger
Juice from one lemon
1 large handful of fresh coriander
6 tomatoes
1 bulb of Fennel, peeled and quartered
6 oz. Broccoli chopped into bite size florets
1 Red pepper chopped into chunks (to add some sweetness)
½ bottle Dry Sherry
1 Banana
Tomato Ketchup
Salt and black pepper to season
Step 1
Pre-heat the oven to 180°C.
Pour the olive oil onto the salmon steaks and coat the salmon with Mr Lingham chilli sauce. Add the garlic, ginger and lemon juice to the salmon and mix well. Sprinkle with salt and pepper.
Step 2
Place the salmon steaks in a baking tray on a good bed of fresh coriander.
Place tomatoes, quartered fennel, chopped broccoli and red pepper around the salmon steaks. Pour the Sherry on to mix.
Step 3
Chop bananas and place on top of the salmon steaks.
Splash good dash of tomato ketchup over the bananas and salmon steaks.
Step 4
Seal with foil and bake for 1 hour or until the vegetables are cooked.
Serve on a bed of Wild Rice.
Enjoy with a glass of orgasmic Arrogant Frog, Lily Pad Pink Sparkling Rosé!
Compliment from Alastair at http://www.dorjes.co.uk/
Start the Ceremony for helping the Chef prepare the feast with Distant Land Marlborough Sauvignon from New Zealand.
Ingredients
2 x 10 oz. Salmon steaks
1 tbsp Good olive oil
Mr. Lingham chilli sauce (or other chilli sauce)
2 cloves finely chopped garlic
2cm finely chopped ginger
Juice from one lemon
1 large handful of fresh coriander
6 tomatoes
1 bulb of Fennel, peeled and quartered
6 oz. Broccoli chopped into bite size florets
1 Red pepper chopped into chunks (to add some sweetness)
½ bottle Dry Sherry
1 Banana
Tomato Ketchup
Salt and black pepper to season
Step 1
Pre-heat the oven to 180°C.
Pour the olive oil onto the salmon steaks and coat the salmon with Mr Lingham chilli sauce. Add the garlic, ginger and lemon juice to the salmon and mix well. Sprinkle with salt and pepper.
Step 2
Place the salmon steaks in a baking tray on a good bed of fresh coriander.
Place tomatoes, quartered fennel, chopped broccoli and red pepper around the salmon steaks. Pour the Sherry on to mix.
Step 3
Chop bananas and place on top of the salmon steaks.
Splash good dash of tomato ketchup over the bananas and salmon steaks.
Step 4
Seal with foil and bake for 1 hour or until the vegetables are cooked.
Serve on a bed of Wild Rice.
Enjoy with a glass of orgasmic Arrogant Frog, Lily Pad Pink Sparkling Rosé!
Compliment from Alastair at http://www.dorjes.co.uk/
