Thai Steamed Salmon
This vibrant and flavorful recipe combines marinated salmon with a zesty herb sauce, steamed bok choi, and fragrant basmati rice. The fresh and aromatic blend of coriander, mint, garlic, ginger, and lime creates a delightful harmony of flavors. A perfect dish that is not only delicious but also quick and easy to prepare.
— Constant Cookbook
Ingredients
- 1 bunch coriander
- 12 mint
- 1 tsp chopped fresh ginger
- 3 cloves garlic
- 1 tsp salt
- 1 large red chilli
- juice of 2 limes
- 1 tbsp nam pla ( fish sauce
- 2 x 175g/6oz salmon
- 4 bok choi
- , washed in cold water until the water runs clear basmati rice
- 1 chilli
- 1 bunch coriander
- pinch salt
- 1 lime
Instructions
- In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth.
- Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.
- Pour the rice into a pan of boiling water and cook according to the packet instructions.
- Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender.
- Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates.
- Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 346kcal
- Carbohydrate Content: 2.4g
- Fat Content: 20.1g
- Fiber Content: 2.8g
- Protein Content: 38.7g
- Saturated Fat Content: 3.4g
- Sugar Content: 2.3g
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