Oven-steamed Salmon Steaks with Asian Greens Recipes

Oven-steamed salmon steaks with Asian greens recipes

Oven steaming fish is pretty effortless just- make sure that you have a rack that sits at least 1 cm (1/2 inch) above the base of the tin.

COOKING TIME: 25 minutes

  • 4 chunky salmon steaks, each about 200g (7 oz)

  • 1 tablespoon tamarind paste

  • 2-3 tablespoons soy sauce

  • 15 g (1/2 oz) fresh root ginger, grated

  • 2 teaspoons caster sugar

  • 2 garlic cloves, crushed

  • 1 mild green chili, finely sliced

  • 1 teaspoon corn flour

  • 250 g (8 oz) pak choi

  • 8 spring onions, halved lengthways

  • 15 g (1/2 oz) fresh coriander, chopped

  1. Put the salmon steaks on an oiled roasting rack or wire rack inside a roasting tin and pour 450 ml (3/4 pint) boiling water into the tin. Cover tightly with foil and cook in a preheated oven, 180C (350F), Gas Mark 4, for 15 minutes or until the salmon is almost cooked through.

  2. Meanwhile, put the tamarind in a small saucepan and blend in 175 ml (6 fl oz) water. Stir in the soy sauce, ginger, sugar, garlic and chili and heat through gently for 5 minutes. Blend the corn flour with 1 tablespoon water and add to the pan. Heat gently, stirring, for 1-2 minutes or until thickened.

  3. Quarter the pak choi lengthways into wedges and arrange the pieces around the salmon Oil the rack with the spring onions. Re-cover and return to the oven for a further 8-10 minutes or until the vegetables have wilted.

  4. Stir the coriander into the sauce. Transfer the salmon steaks and greens to warm serving plates, pour over the sauce and serve.

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