{"id":10875,"date":"2017-07-20T10:22:50","date_gmt":"2017-07-20T02:22:50","guid":{"rendered":"https:\/\/seafoodsociety.hk\/product\/%e9%a4%8a%e6%ae%96%e6%8c%aa%e5%a8%81%e4%b8%89%e6%96%87%e9%ad%9a%e6%9f%b3\/"},"modified":"2023-06-14T13:09:18","modified_gmt":"2023-06-14T05:09:18","slug":"%e9%a4%8a%e6%ae%96%e6%8c%aa%e5%a8%81%e4%b8%89%e6%96%87%e9%ad%9a%e6%9f%b3","status":"publish","type":"product","link":"https:\/\/seafoodsociety.hk\/zh-hant\/\u4e09\u6587\u9b5a\u9999\u6e2f\/%e9%a4%8a%e6%ae%96%e6%8c%aa%e5%a8%81%e4%b8%89%e6%96%87%e9%ad%9a%e6%9f%b3\/","title":{"rendered":"\u990a\u6b96\u632a\u5a01\u4e09\u6587\u9b5a\u67f3"},"content":{"rendered":"<p><a href=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2017\/07\/sesame-salmon-and-purple-broccoli-300x272-1.webp\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-18770\" src=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2017\/07\/sesame-salmon-and-purple-broccoli-300x272-1.webp\" alt=\"\" width=\"349\" height=\"316\" \/><\/a><\/p>\n<h4 style=\"text-align: center\"><span style=\"color: #000000\">Almond-Crusted Salmon With Steamed Broccoli and Sweet Potato Hash Brown<\/span><\/h4>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 \u00bd tbsp sesame oil\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tbsp low-salt soy sauce\u00a0<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 thumb-sized piece ginger, grated\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 garlic clove, crushed<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 tsp honey\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 sweet potatoes, scrubbed and cut into wedges<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 lime, cut into wedges\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 boneless skinless salmon fillets<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2 cups purple sprouting broccoli\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tbsp sesame seeds<\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 red chilli, thinly sliced (deseeded if you don\u2019t like it too hot)<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li><span style=\"color: #000000\">Heat oven to 400 degrees and line 2 baking trays with parchment. Put the sweet potato wedges, skin and all, onto one tray and bake for 20-25 minutes.<\/span><\/li>\n<li><span style=\"color: #000000\">Meanwhile, spread the broccoli and salmon out on the baking tray. Mix together 1\/2 tbsp sesame oil, the soy, ginger, garlic and honey. Spoon the marinade and season onto the broccoli and salmon. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.<\/span><\/li>\n<li><span style=\"color: #000000\">Remove the wedges when soft and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning.<\/span><\/li>\n<li><span style=\"color: #000000\">Divide between plates, along with the salmon and broccoli. Squeeze lime juice over the plate and serve!<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Translation\"><span class=\"Y2IQFc\" lang=\"zh-TW\">\u4f86\u81ea\u632a\u5a01\u7684\u4e09\u6587\u9b5a\u751f\u9577\u65bc\u51b0\u51b7\u3001\u6e05\u6f88\u7684\u6d77\u6c34\u4e2d\u990a\u6b96\uff0c\u5473\u9053\u7d14\u6de8\u6e05\u65b0\uff0c\u64c1\u6709\u8457\u80a5\u7f8e\u7684\u5927\u7406\u77f3\u82b1\u7d0b\u548c\u6a59\u7d05\u8272\u6fa4\u3002 \u4e09\u6587\u9b5a\u6709\u591a\u7a2e\u70f9\u8abf\u65b9\u6cd5\uff0c\u80fd\u914d\u642d\u51fa\u4e0d\u540c\u53e3\u5473\u3002<\/span><\/p>\n<p>\u6bcf\u72471.8-2.0\u516c\u65a4<\/p>\n<p>\u53ef\u6025\u51cd<\/p>\n<p><span lang=\"zh-TW\">\u7522\u54c1\u7279\u5fb5\uff1a\u632a\u5a01\u65b0\u9bae\u4e09\u6587\u9b5a\u67f3<\/span><\/p>\n<pre id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Translation\"><\/pre>\n","protected":false},"featured_media":20412,"template":"","meta":[],"product_cat":[343],"product_tag":[273,269,267,268],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product\/10875"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/20412"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=10875"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_cat?post=10875"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_tag?post=10875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}