STEAMED SALMON WITH MIXED GREENS

PREP + COOK TIME 30 MINUTES SERVES 2

½ cup (100g) long-grain brown rice 1 teaspoon salt-reduced soy sauce 1 clove garlic, chopped finely 2 teaspoons rice wine vinegar 1 teaspoon mirin

2 x 120g salmon fillets, skin removed 2.5cm piece fresh ginger, cut into thin

matchsticks

6 fresh coriander sprigs, stems and

leaves separated, chopped coarsely 150g gai lan, stems and leaves

separated, chopped coarsely

50g snow peas, trimmed

½ teaspoon sesame oil

1 green onion, shredded

1 fresh long red chilli, seeded,

sliced thinly

1 lime, cut into cheeks

1 Cook rice according to packet directions. Cover to keep warm.

2 Meanwhile, combine soy sauce, garlic, vinegar and mirin in a small bowl. Place two 30cm x 40cm sheets of baking paper on a flat surface.

Place salmon fillets on centre of each sheet. Top with the ginger and coriander stems; drizzle with the soy mixture. Fold up baking paper to enclose salmon, tucking in sides and securing parcels with kitchen string.

3 Place a steamer basket over a wok of simmering water. Place salmon parcels, seam-side up, in steamer. Steam, covered, for 4 minutes or until salmon is cooked through. Remove steamer from wok; carefully remove parcels from steamer.

4 Place gai lan stems in steamer basket. Return steamer to wok. Steam, covered, for 3 minutes. Add gai lan leaves and snow peas to steamer; steam for a further 2 minutes or until gai lan leaves are wilted, but snow peas are still crisp.

5 Serve greens with salmon. Drizzle over sesame oil and any liquid from the baking paper-parcels. Top with combined onion and chilli, and sprinkle with coriander leaves. Serve each with half the rice and accompany with a lime cheek.