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Salmon with Fennel Leaves. Joe Westaby
Healthy Hints
Steaming helps to preserve flavour and nutrients. In this recipe there is no need for added fat as oily fish like salmon have plenty of moisture. Reduced salt soy sauce provides all the taste with less sodium.
Ingredients
Ingredients
4 pieces salmon fillet, (110 g each fillet)
2 fresh green chilli, chopped
2 tsp fresh ginger, thinly chopped
1 lime, juice and rind
3 tsp fresh coriander, chopped
2 pakchoi
2 tbsp reduced salt soy sauce
What does this chart mean?
- Calories207kcal
- Protein22.8g
- Fat12.3g
- Saturated fat2.1g
- Carbohydrate1.4g
- Sugars (Total)0.2g
- Fibre2.0g
- Salt0.9g
Directions
1. Score the salmon fillets with a sharp knife.
2. If using a steamer, place the steamer on a foil base which is large enough to be able to loosely cover the fish. If you don’t have a steamer, heat a large pan with boiling water. Place a colander lined with enough foil to cover the fish into the boiling water. Then add all the ingredients below (points 3 to 5) and cover the pan with a lid.
3. Place the fish on the steamer and top with the chopped chillies, chopped ginger, the lime juice and rind, and lastly the coriander.
4. Slice pak choi lenghtways into four and place in steamer on top of fish.
5. Add 2 tablespoons of soy sauce.
6.Loosely seal the foil over fish and pak choi, and steam for 20 to 25 minutes.
