Salmon with steamed Chinese greens
A taste of the East.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Grill | Less than 30 minutes |
Ingredients
- 500 grams bok choy
- 1 clove garlic
- 16cm piece fresh Regal Salmon Fillet
- Sesame oil
- 250 gram rice vermicelli noodles
- 1 tablespoon Thai fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame seeds
Method
1. Wash bok choy and separate leaves. Trim stalks.
2. Crush, peel and chop garlic.
3. Place bok choy in a steamer or saucepan.
4. Sprinkle garlic over and steam or poach for 5 minutes or until bok choy looks wilted. Drain.
5. Cut salmon into four pieces lengthwise. Brush salmon with sesame oil. Grill for 3 minutes on each side or until salmon is almost cooked.
6. Soak noodles in hot water for 2 minutes. Drain.
7. Place noodles on a serving plate. Top with bok choy.
8. Sprinkle fish sauce over. Top with salmon.
9. Sprinkle soy sauce over and garnish with sesame seeds.
