Pureety Gourmet Flavours Ltd.
The Old Barn, Mill Farm, Fleetwood Road
Preston, Lancashire, PR4 3HD
Mobile or abroad: +44 (0) 1772 282834
Sales team: +44 (0) 1772 970553
Fax number: +44 (0) 1772 977352
Mix sachet of Pureety marinade with the steak strip and leave to marinate for 20 minutes or in up to 24 hours in the fridge
In a Bowl mix the olive / avocado oil, salt, pepper, lime juice, cucumber, spring onions and radishes and leave to one side.
Preheat non stick wok or frying pan on hob and cook marinated steak with some cooking oil for 5-6 minutes on a medium heat then leave to one side to rest.
Toss the herb salad and picked coriander leaves with dressed salad mix and divide between four plates.
Share the cooked marinated steak between the four salads pour over remaining juices from the pan and sprinkle with the chopped peanuts/toasted pine nuts.
serve with buttered boiled new potatoes
To cook the dish, heat a frying pan over a moderately high heat and add the oil to the pan. When the oil is smoking add the salmon fillets and cook for 3-4 minutes, then, using a spatula, turn the fillets over. (Note- take care here as the oil will be very hot and may cause injury!)
Next pour the honey over the salmon fillets and cook for another 3-4 minutes and then remove the fillets from the pan and set both the pan and the salmon aside.
To finish the dish empty the contents of a Pureety Soy Ginger and Garlic sachet into the frying pan to combine with the salmon juices and pour this mixture over the leaves in the mixing bowl to produce a dressed salad, seasoning with salt and pepper as required.
Place this into 2 salad bowls and top with the fillets of salmon and serve immediately. This is a dish that is great served with a white wine on a warm summers night.