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Salmon, Avocado “Chips” with Mushroom Ragout

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Ingredients

Adjust Servings:
2 x 100g Salmon Fillets
1 Avocado - cut into fingers
2 tblsp Nutritonal Yeast
2 tblsp Polenta
1 tsp Dried Basil
600g Mushrooms - sliced
1 Onion - sliced
300ml Vegetable Stock
2 tblsp Coconut Aminos
100g Smoked Tofu - cut into fingers
1tsp Paprika

Salmon, Avocado “Chips” with Mushroom Ragout

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    Ingredients

    Directions

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    Steps

    1
    Done

    Mix together the yeast, polenta and basil. Season. Use to coat the avocado. Spread on a tray.

    2
    Done

    Coat the tofu fingers with the paprika and seasoning. Spread on the same tray as the avocado. Bake both for 30 minutes.

    3
    Done

    Heat up a pan. Cook the onions until soft. Add the mushrooms. Cook until soft. Add the aminos and stock. Season and bring to the boil. Simmer.

    4
    Done

    Season the salmon. Put on an oven tray. Bake for 10 minutes.

    RdC

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