Steamed ginger salmon

Serves: 2
Time to make: 25 mins

Total cost: $ 10.52 / $ 5.26 per serve

(at time of publication)

Ingredients

2 pak choy or spinach leaves, trimmed
6 very thin slices root ginger
2 spring onions, finely chopped
2 salmon fillets, skin removed
Dressing
2 teaspoons sesame oil
1 tablespoon salt-reduced soy sauce
1 ½ tablespoons rice wine vinegar
1 tablespoon water
½ teaspoon sugar

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1330kJ

Calories 318cal

Protein 43g

Total fat 14g

–Saturated fat 3g

Carbohydrates 5g

–Sugars 4g

Dietary fibre 1g

Sodium 370mg

Calcium 60mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

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.