Wild pan fried salmon with pumpkin purée | Marine Stewardship Council
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Ingredients
- 4 fillets MSC certified wild salmon
- 50g honey
- 5ml water
- 50ml soy sauce
- 800g pumpkin
- 100g ricotta
- 50ml soya milk
- 30g butter
- 2 tablespoons fresh parsley, chopped
- Salt and pepper- to taste
- 1 medium courgette (zucchini)
- 2 tablespoons olive oil
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