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PoeticMuse5
Rootsteak with teriyaki salmon cubes
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Ingredients
Directions
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Spoon the salmon cubes with the wok sauce. Meanwhile, cook the potatoes until done.
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Heat 2 tablespoons sunflower oil in a skillet and fry the carrot. Add the onion and ginger and fry for about 5 minutes. Season with salt and pepper.
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Drain the potatoes, let dry and crush well. Stir in the milk and olive oil to a creamy puree and season with salt and pepper. Put the baked carrot through and keep warm in the pan.
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Heat the rest of the sunflower oil in a frying pan and fry the salmon cubes on high setting for 1 minute. Sprinkle with sesame and cook briefly until the sesame seeds lightly discolour.
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Spoon the stew into deep plates and spread the salmon cubes over it.
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Nutrition
615Calories
Sodium0% DV0g
Fat37% DV24g
Protein58% DV29g
Carbs22% DV67g
Fiber0% DV0g
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