Simple Way to Make Award-winning Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, dried scallop pasta with baked salmon steak and baked sweet potato in coconut oil. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

The ingredients needed to make Dried Scallop Pasta With Baked Salmon Steak And Baked Sweet Potato In Coconut Oil:

1. Take Pasta
2. Prepare 1 pack pasta / 1 tbsp of butter
3. Get 3 dried Scallop presoak In some hot water
4. Get 100 ml water
5. Get 50 ml full cream milk or almond milk
6. Prepare Dried parsley for garnish
7. Get Salmon
8. Get 1 salmon steak season with salt and black p
9. Prepare Sweet potato
10. Make ready 3 small orange sweet potato
11. Get 2 tbsp coconut oil
12. Take Dash paprika, cumin and salt
13. Make ready Kailan
14. Make ready 2 tsp fu Yi (fermented bean curd)
15. Make ready 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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