Ingredients
4 x 120g fillets of salmon,
pinboned, skin taken off- you panfry the skin separately
A small handful of wakame leaves,
rehydrated by soaking in water for 10 minutes
12 large bok choy leaves
8-12 slices of lemon
1 tbsp minced ginger
Salt and pepper or herbamare
Method
Line a bamboo steam or normal
steamer with baking paper. Put the steamer in a large pan with some water in
the bottom. Put on the heat to boil.
In your steamer place 3 bok choy
leaves, mostly overlapping each other
Place you salmon on the bok choy
leaves and then put 1-2 tsp coconut cream, 2-3 slices of lemon and 1 tsp of the
ginger and season. Do this with all the salmon fillets. Place your rehydrated wakame
in your steamer as well. When your water is boiling place your steamer on and
put on the lid. Steam for 4 minutes. Should be still a bit pink in the middle.
While your salmon is steaming put your salmon skin in a pan and cook 1 minute
or so on each side until golden and crispy. Serve up with extra steamed veg if
you like.
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