Baked Salmon Wrap

I learnt this dish from a cook book that I got more than a decade ago when I just got married. It look simple to prepared and best of all just place it in the oven to bake. Healthy and you can play around with the type of vegetables to be added (capsicum, asparagus, carrots).


Ingredient

Salmon Fillet
L& P sauce
Balsamic Vinegar
Salt & pepper
Onions cut into thin strips
Mushroom cut into thin strips
Lemon


Methods

1. Slice fillet into 3 slices

2. Lay them on the clip wrap, slightly overlapping at the edges

3. Season with olive oil, L&P sauce, balsamic vinegar, salt & pepper and herbs

4. Lay sliced onions, mushrooms and drizzle with olive oil

5. Fold over the salmon.

6. Transfer to aluminum foil

7. Drizzle with olive oil and herbs

8. Seal and bake at 220°C for 20 mins

9. Cut open foil, squeeze lemon juice over the fish and serve.

红脚菜汤 or shan choy tong (Red Vegetable Soup)

Red vegetable soup or Shan Choy Tong is a favourite of mummy since her childhood days. It is a remedy for children who dislike vegetables just like mummy. It does not have the vegetable "taste" of most leafy vegetables. The greatest of all is it is good for hazy days. Whenever the haze PSI go up, the vegetable will be selling like hot cakes in the wet market. It help to clear the smoke in our body so smokers you better drink more.

Shan Choy (Red Vegetables)

1-2 pcs Salted egg
Minced/sliced pork (marinated)
Fishball (optional)
Water
Salt to taste

Method

1. Bring the water to boil.
2. Separate the salted egg. Add the yolk into the water.
3. Continue to boil till the salted eggs are half cook.
4. Take out the yolk and add the vegetables.
5. Break the yolk into smaller pieces and add into the soup.
6. Add salt to taste (not too much)
7. Add fishball and salted egg white. Served