Easy Dinner



  • 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


  • 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)


  • 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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