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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil using 16 ingredients and 5 steps. Here is how you can achieve that.

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