Salmon and Vegetables
I cook salmon at least once a week and I make a variety of different recipes with it. This is one of my favourite.
4 salmon steaks
1 or 2 oranges, depending on the size
2-3cm piece of fresh ginger
1 tablespoon light soy sauce or tamari
3 spring onions
One small head of broccoli, broken into small florets
2-3 carrots, cut into fine batons
Fine green beans, cut into 3-4 cm pieces
Asian noodles (either rice or wheat noodles cooked according to the packet instructions) or white rice (approximately one cup for four people)
- Grate the ginger finely and add to freshly squeezed oranges and soy sauce.
- Gently heat the orange, soy and ginger mix in a wide frying pan with a lid or a wide saucepan. Add a little water if you feel it needs thinning.
- Bring the sauce to a low simmer and slide in the salmon, flesh side down. Scatter half the spring onions over the salmon. Put the lid on and simmer for about 5 minutes, allowing the salmon to steam in the juice.
- Turn the fish over so that the skin is on the bottom of the pan. Scatter over the rest of the spring onions.
- Steam for a further minute or two, then gently slice the centre of the salmon to see whether it is cooked. If it is slightly pink in the very centre (the pink bit should be a couple of centimetres wide) then it is ready, as it will carry on cooking after you remove it from the pan.
- Put it on a plate and cover with foil if you aren't using immediately.
- I serve it with white rice or wheat noodles and I pour the cooking juices from the salmon over the top. I also serve it with broccoli, carrots and green beans that have been stir fried, steamed or boiled.
- You can serve it all together on one platter for the family to share. It is delicious with a little extra soy sauce or a jar of teriyaki sauce.