Step-by-Step Guide to Prepare Ultimate Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil

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Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil

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We hope you got insight from reading it, now let’s go back to dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil recipe. To make dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil you only need 16 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:

  1. Take of Pasta.
  2. You need 1 pack of pasta / 1 tbsp of butter.
  3. Get 3 of dried Scallop presoak In some hot water.
  4. You need 100 ml of water.
  5. Use 50 ml of full cream milk or almond milk.
  6. Provide of Dried parsley for garnish.
  7. Prepare of Salmon.
  8. Prepare 1 of salmon steak season with salt and black p.
  9. Use of Sweet potato.
  10. Get 3 of small orange sweet potato.
  11. Provide 2 tbsp of coconut oil.
  12. Use Dash of paprika, cumin and salt.
  13. You need of Kailan.
  14. Provide 2 tsp of fu Yi (fermented bean curd).
  15. Take 2 cup of Kai lan.
  16. You need 1 tsp of salt in pit of boiling water.

Steps to make Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:

  1. Pat dry the salmon then season with salt and pepper, put it on a baking tray.
  2. 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.
  3. 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.
  4. Sprinkle some dried parsley and serve with salmon and sweet potato.
  5. 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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