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For the grains:

  • Quinoa (raw) 80 g
  • Spelt grains 130 g
  • Pearl barley 130 g
  • Farro (raw) 110 g
  • Bulgur wheat 120 g

For the teriyaki salmon:

For the yuzu dressing:

For the salad:

  • Mooli 170 g
  • Carrots 240 g
  • Courgette 170 g
  1. For the grains:

    • Place each of the grains separately pans and cover with water.
    • Bring them to the boil and cook untildone.
    • Drain and rinse them,
    • Mix all the grainstogether.

  2. For the teriyaki salmon:

    • Make sure the salmon has been pin boned.
    • Mix together the KNORR Blue Dragon Teriyaki Paste along with the water.
    • Place thesalmon on a lined tray.
    • Cover the salmon with the teriyakiglaze.
    • Place in the oven at200c for 12 minutes.
    • Remove from the oven and allow to cool.

  3. For the yuzu dressing:

    • Whisk together the yuzu juice, KNORR Professional Ginger Puree, olive oil, vegetable oil, salt and pepper.
  4. For the salad:

    • Spiralise the mouli, carrot and the skin and flesh of the courgette.
    • Mix together the grains and the vegetables then add in the yuzu dressing and mix again.
    • Place the dressed grains onto a large serving plate and flake over the teriyaki glazed salmon to serve.
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