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    Salmon with Corn Velouté, Spring vegetables and Noodles with Bigg Wasabi Seaweed

    September 08, 2022 1 min read

    Salmon with Corn Velouté, Spring vegetables and Noodles with Bigg Wasabi Seaweed

    Video Link:
    https://www.instagram.com/reel/Cg_YHA9LKv1/

    Ingredients:

    BiGG Wasabi Seaweed

    2 ears of corn
    Salmon fillet skin on
    Baby Carrots
    50g Edamame
    100g Ramen noodles
    15ml white wine
    15ml cream


    Method:

    1. To make the corn veloute:
      Blend 2x fresh corn and 100 ml of water until juiced then strain and add to a saucepan with salt , 15ml white wine and 15ml of cream and simmer until custard consistency.

    2. Pan fry salmon in a medium pan with oil for 8 minutes until the skin is crispy,  turn over and cook for a further 4 minutes and set aside.

    3. Microwave baby carrots and edamame for 3 minutes and cook ramen noodles as per packet directions.

    4. Place cooked noodles in the bottom of a bowl, scatter the vegetables and place the salmon on top and pour in the corn veloutte and sprinkle BiGG Wasabi Seaweed