Salmon is tremendous for a fast and healthful midweek meal. This recipe combines it with ginger and pink chili for a kick of flavor. Serve with a few wilted veggies and toasted sesame seeds to garnish
Ingredients
- skinless salmon fillets 2
- ginger grated to make 2 tbsp
- soy sauce 2 tsp
- red chili 1, sliced
- stem ginger 2 small balls, finely chopped, plus 2 tbsp syrup from the jar
- garlic 1 clove, crushed
- pak choi 2 large, quartered
- sesame oil 1/2 tsp
- toasted sesame seeds 2 tsp
Method
- STEP 1 Put 2 squares of baking paper on top of 2 pieces of foil and put the salmon in the middle of each. Mix the ginger, soy sauce, chili, chopped stem ginger, syrup, and garlic, then pour over the salmon fillets and wrap up tightly in the foil. Steam the parcels in a steamer basket over simmering water for 10-12 minutes until the fish is cooked. Steam the pak choi in another basket over the salmon until wilted and tender (about 6 minutes). Toss with the sesame oil, seeds and season. Serve alongside the fish parcels.
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