Poached Salmon in Carob Ginger Broth

Carob syrup is naturally sweet and is of the highest quality. The syrup is great to use on breakfast cereals as an alternative to sugar. It is also perfect as a topping for desserts, to pour over pikelets or pancakes, marinating meat, or as a sweetener in hot or cold drinks.

Carob syrup is a perfect substitute instead of using sugar on breakfast cereals.
For a delicious flavour and sweetness drizzle carob syrup over pancakes and pikelets.
Try cooking the carob syrup cake in the recipe page which is compliments of (Fast Ed).
Great to add 1/3 of a cup of carob syrup to your homebrew mix, depends on how you like your beer.

• Perfect in hot or cold drinks which adds flavour and sweetness without adding sugar.
• Perfect ice-cream topping
• Marinating meat
• No additives, colours or preservatives
• No added sweeteners
• Gluten-Free, Nut-Free, Dairy-Free and Caffeine Free
• Certified Non-GMO

Carobs Health Benefits

Carobs contain many health benefits. Carobs are high in protein, contain essential vitamins and are a superior healthy alternative to most snack foods.

Carobs are beneficial as they:

• Contain tannins that are rich in gallic acid
• Rich in insoluble fibre
• Normalize and promote healthy bowel function
• Good source of vitamin E
• Contain Thiamin (vitamin B), Riboflavin (vitamin B2), Niacin (vitamin A), alpha-tocopherol & ergocalciferol (vitamin D2)
• Full of antioxidants and phytonutrients
• High in potassium and magnesium
• Gluten-free
• Caffeine-free
• 100% natural with no additives or preservatives

Ingredients

2 teaspoons oil

2 spring onions, sliced on the diagonal

2 teaspoons finely chopped fresh ginger

1 tablespoons fish sauce

1 tablespoon carob syrup

200 g salmon fillet or cutlet

2 teaspoons lime juice

1/3 cup (40 g) cooked mix peas, corn and carrot

6 fresh coriander leaves

1 ¼ cups (315 ml) water

Instruction

1) Heat oil in a frying, add the spring onion and chopped ginger and cook, stirring, over medium heat for 2 minutes.

2) Add fish sauce, carob syrup and 1 ¼ cups (315 ml) water and bring to the boil.

3) Reduce the heat to low, add the salmon and cook for 3 minutes.

4) Turn over and cook for a further minute, or until the salmon just cooked

5) Transfer to the salmon the serving, cook the sauce for another 3 to 5 minutes till the sauce thicken

6) Spoon the sauce over the fish, add the cooked mixed peas, corns and carrots