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Harleigh

Baked Lemon Grass and Ginger Salmon with Steamed Vegetables


Easy Dinner

Serves 4

Ingredients

  • Salmon
  • 4 salmon fillets
  • 1/2 cup olive oil
  • 1 stem of lemon grass finely chopped
  • Small ginger root sliced
  • 1/2 cup soy sauce
  • Dash of fish sauce
  • Dash of sesame oil
  • 2 cubes palm sugar, grated
  • 3/4 cup shallots, sliced
  • Bunch of coriander, finely chopped
  • Steamed vegies
  • 3 carrots sliced
  • 2 bunches of baby bok choy, bottom cut and leaves separated
  • 1/4 purple cabbage, shredded
  • 1/2 chinese cabbage, shredded
  • 1 pack of snow peas, strings removed
  • 1 tablespoon coriander
  • 1 cup water (for steam)

Method

  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.
No Rating

Notes & Tips

Taste sauce as you go.

Recipe Rating

4
Preparation Time: 30M
Cooking Time: 30M

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