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Baked Lemon Grass and Ginger Salmon with Steamed Vegetables

Easy Dinner



  • 1.

    Preheat oven to 180C.

  • 2.

    Place lemon grass, ginger, shallots, coriander, soy and fish sauce, sesame oil and palm sugar into bowl and stir. Set sauce aside so the flavours can in-fuse.

  • 3.

    Place the salmon fillets in a shallow pan lined with baking paper. Drizzle with a little olive oil. Stir sauce then drizzle over salmon. Cover with foil, lower oven to 150C and place salmon in the oven for 30mins or until cooked through.

  • 4.

    Place all vegetables into a medium heat wok. Add the water and stir. Lower heat to medium-low, return lid and steam for 15mins or until vegetables are hot, making sure vegetables are still crisp.

  • 5.

    Once salmon is ready remove it from the oven leaving foil on the pan. Assemble vegetables on a platter. Remove foil from pan and place salmon fillets on top of the vegetables.

  • 6.

    Drain sauce from pan into a jug and drizzle over salmon and vegetables.

  • 7.

    Eat and Enjoy.


Taste sauce as you go.

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Baked Lemon Grass and Ginger Salmon with Steamed Vegetables.


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