D
debrasue
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Salmon with Pak Choi & Mascarpone
INGREDIENTS
2 salmon fillets, skinned
2 bulbs of pak choi
120g mascarpone
50ml double cream
30g grated parmesan
2 tbsp lemon juice
Tarragon
Freshly ground black pepper
METHOD
Slice pak choi as you would a cucumber and place it in an ovenproof dish.
Blend mascarpone with cream, 20g of the parmesan, lemon juice, tarragon and pepper.
Pour mixture over the pak choi so that it’s evenly covered. (Add a little milk if it’s too thick to pour.)
Lay salmon fillets on the top and sprinkle with the remaining 10g of parmesan.
Bake at 170oC for 20-30 minutes, depending on the size of the salmon fillets (the pak choi should retain a slight “bite”).
Serves 2
Per serving: 672 cals; 3.6g carbs
INGREDIENTS
2 salmon fillets, skinned
2 bulbs of pak choi
120g mascarpone
50ml double cream
30g grated parmesan
2 tbsp lemon juice
Tarragon
Freshly ground black pepper
METHOD
Slice pak choi as you would a cucumber and place it in an ovenproof dish.
Blend mascarpone with cream, 20g of the parmesan, lemon juice, tarragon and pepper.
Pour mixture over the pak choi so that it’s evenly covered. (Add a little milk if it’s too thick to pour.)
Lay salmon fillets on the top and sprinkle with the remaining 10g of parmesan.
Bake at 170oC for 20-30 minutes, depending on the size of the salmon fillets (the pak choi should retain a slight “bite”).
Serves 2
Per serving: 672 cals; 3.6g carbs