Chilli Caramel Glazed Huon Salmon
A great example of how easy it can be to utilise leftovers. This recipe will take the leftover Chilli Caramel sauce to a whole new level.
Recipes by Ben Milbourne for The Food Lab: www.foodlabonline.com.au
- Preparation:
- 10 Minutes
- Cooking:
- 5 Minutes
- Serves:
- 3
Ingredients
- 200g Huon Wood Roasted Salmon, broken into chunks
- 2 spring onions, sliced
- 1/4 cup cucumber, sliced
- 1/2 radish, sliced
- 1/2 cup mixed salad leaves
- Pinch of sea salt
- 2 tbsp leftover chilli caramel sauce from Ben's Asian Pork Belly Recipe
Method
-
1
Visit The Food Lab online to create the Asian Pork Belly Recipe, and to create the leftover chilli caramel sauce - www.foodlabonline.com.au/recipes/s2/asian-pork-belly
-
2
Prep all remaining ingredients as instructed and layer onto a plate.
-
3
To serve, drizzle chili caramel sauce over the dish.
Chilli Caramel Glazed Huon Salmon