PANFRIED SALMON WITH CARAMELISED CHILLI, ESCHALOT AND GARLIC RELISH - Tassal FoodService

Name: PANFRIED SALMON WITH CARAMELISED CHILLI, ESCHALOT AND GARLIC RELISH - Tassal FoodService
Ingredients: 6 Tassal Salmon portions, skin on; sea salt and pepper; to season; olive oil, for cooking; relish 50g garlic cloves, peeled 250g eschalots, peeled 150g red chillies, seeded 150g tomatoes 450g red peppers 60g palm sugar 100ml fish sauce 100ml tamarind puree; 50g garlic cloves, peeled; 250g eschalots, peeled; 150g red chillies, seeded; 150g tomatoes; 450g red peppers; 60g palm sugar; 100ml fish sauce; 100ml tamarind puree; 15g coriander leaves, picked and washed; 15g mint leaves, picked and washed; 200g wombok cabbage, finely sliced; 200g cucumber, finely julienned; 20g lemongrass, white stem, finely sliced; 3 limes, sliced

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Ingredients: 6 Tassal Salmon portions, skin on sea salt and pepper to season olive oil, for cooking relish 50g garlic cloves, peeled 250g eschalots, peeled 150g

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Ingredients

6 Tassal Salmon portions, skin on
sea salt and pepper
to season
olive oil, for cooking
relish 50g garlic cloves, peeled 250g eschalots, peeled 150g red chillies, seeded 150g tomatoes 450g red peppers 60g palm sugar 100ml fish sauce 100ml tamarind puree
50g garlic cloves, peeled
250g eschalots, peeled
150g red chillies, seeded
150g tomatoes
450g red peppers
60g palm sugar
100ml fish sauce
100ml tamarind puree
15g coriander leaves, picked and washed
15g mint leaves, picked and washed
200g wombok cabbage, finely sliced
200g cucumber, finely julienned
20g lemongrass, white stem, finely sliced
3 limes, sliced