Healthy Asian Salmon

Over Christmas, I visited Tast of Christmas here in London and bought a set of bamboo steamers. They are the perfect way to kick me into a healthy regime. Asian flavours work so well in steamed fish and chicken as well as lovely steamed greens. This recipe is something Ive become a bit addicted to as its fresh flavours make me feel virtuous whilst still being very filling. This can be made using a traditional bamboo steamer, a stainless steel modern steamer, an electric steamer or even using a sieve over a saucepan if you are really stuck!

Asian Steamed Salmon

Perfect For January

Serves 2, 10 pp per serving

  • 2 fillets of salmon
  • 1 pak choi, sliced
  • Handful of spinach
  • 2 tablespoons chopped coriander
  • 1 clove garlic, grated or pureed
  • 1 tablespoon thai fish sauce
  • 1 tablespoon grated ginger,
  • 1 tablespoon lemon juice
  • splash of soy sauce
  • 100g brown rice
  1. Firstly pop the brown rice on to boil as this will take 30 minutes. You can use the steam from this pot to steam the fish and veg.
  2. Make a parcel of tin foil and place the sliced pak choi and spinach on the base. Lay the salmon on top.
  3. Mix the garlic, ginger, half the coriander, fish sauce and lemon juice in a bowl and season.
  4. Coat the fish in the marinade and seal the foil parcel. Place in your steamer for 8-10 mins until just cooked.
  5. Place the salmon on a bed of the rice and the steamed vegetables. Pour the juices from the parcel over the dish and sprinkle with coriander and some soy sauce.

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