I work in ...


Your content is being adapted
based on your type of business.



  • Salt 20.0 g
  • Ground Black Pepper 10.0 g
  • Salmon, fillet (150 g portion) 10.0 pc

Baby Kailan

  • Baby Kailan 600.0 g

Lemon Ginger Dressing

  • Ginger 20.0 g
  • Shallot, sliced 20.0 g
  • Red Chillies 20.0 g
  • Vinegar, rice 80.0 ml
  • Lemon, grated 30.0 g
  • Custard Powder 20.0 g
  • Corn Oil 20.0 ml
  • Sesame Oil 10.0 ml
  1. Salmon

    • Preheat the oil into a large grill pan and season the salmon with the salt and pepper. Place on the hot grill pan and cook each side of the salmon until golden brown. Finish cooking in a preheated oven (180 degree Celsius) until med rare.
  2. Baby Kailan

    • Wash and clean the Baby Kailan and place into boiling water. Cook until tender. Remove and chop into portions.
  3. Lemon Ginger Dressing

    • Finely shred the peeled ginger and place into stock pot. Add the rest of the ingredients and bring to the boil. Mix well and simmer to thickened to create a dressing.
  4. To Finish

    • To serve, place the chopped Baby Kailan onto a plate with the cooked salmon.