Steamed ginger salmon

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 2

Time to make: 25 mins

Ingredients

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1 Place pak choy or spinach leaves in a colander. Pour over boiling water until just softened.

2 Place ginger and spring onions atop each salmon fillet. Wrap each fillet in wilted pak choy or spinach leaf.

3 Place salmon bundles in a steamer (bamboo steamers are traditionally used for this type of dish but any will work).

4 Fill a pan with boiling water ready to place steamer on top. Ensure steamer is a snug fit on top of pan. Cover with a lid. Steam for 10-15 minutes.

5 The fish is done when it is a pale pink colour and it flakes easily when broken with a fork.

6 Place dressing ingredients in a pan and bring to a boil. Serve with salmon and steamed rice or noodles.

Make it gluten free: Use a gluten-free soy sauce, or tamari.
This recipe can be made with a firm white fish. You can also add finely shredded lemongrass to the spring onions.

See How to cook: Steaming for more steaming tips.

Calories 318 cal

Kilojoules 1330 kJ

Protein 43 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 1 g

Sodium 370 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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