Fragrant Steam Baked Fillet of Salmon with an Asian Dressed Salad


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by Phelim Byrne

Salmon is a gorgeous fish and this recipe will liven up your salmon no end - the perfect dinner dish as Easter approaches.

Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes approx

Ingredients:

  • 2 fillets of SuperValu salmon
  • 1 red chilli, roughly chopped
  • 1 lime
  • 1” piece of ginger, peeled
  • 1 tbsp coriander leaves
  • 1 garlic clove, roughly chopped

Method:

Place the chilli, ginger, garlic and coriander in a mini blender and whiz until fragrant and nicely chopped (alternatively use a pestle and mortar). Season the fish with salt and pepper and then rub the spices into it, place them in a serving dish and squeeze the juice of half a lime over each. Pop in a preheated oven for about 10 mins at 200°C or until the fish is just a little pink in the centre, and serve as below.

Asian Salad Ingredients:

  • 1/2 red chilli, roughly chopped
  • 1/2 cm slice of ginger, peeled
  • 1 garlic clove, roughly chopped
  • 1 tbsp rice vinegar
  • 2 tsps fish sauce
  • 3 tbsps vegetable or sunflower oil
  • Salt and pepper
  • 3 handfuls of baby leaves
  • 30g coriander leaves, roughly torn

Method:

Blitz the chilli, ginger, garlic, rice vinegar, fish sauce and seasoning in a food processor until smooth. Now slowly add the oil and check the seasoning. Drizzle over the salad leaves and coat well (alternatively make with a hand whisk, using finely chopped chilli, garlic, ginger and coriander). Serve with the fragrant salmon for a beautiful light dish in minutes.

Phelim's Tips:

To ensure freshness, make sure you dress the salad just before serving. Don’t be afraid to experiment with different herbs; basil, for example, works very well with salmon.


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