STEAMED SALMON WITH MIXED GREENS

SERVES 2 PREP + COOK 30 MINS PER SERVE 2145kj COST $$$$$

½ cup long-grain brown rice 1 tsp salt-reduced soy sauce 1 garlic clove, chopped finely 2 tsp rice-wine vinegar 1 tsp 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, chopped coarsely 50g snow peas, trimmed ½ tsp sesame oil 1 green onion, shredded finely 1 long red chilli, seeded, sliced thinly 1 lime, cut into cheeks

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

2 Meanwhile, combine soy sauce, garlic, vinegar and mirin in a small bowl. Place two 30 x 40cm sheets of baking paper on a flat surface. Place salmon fillets on centre of each sheet, and 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 mins or until salmon is cooked through. Remove steamer from wok and carefully remove parcels from steamer.

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

5 Drizzle sesame oil and any liquid from the baking paper parcels over greens and serve with salmon. Top with combined green onion and chilli, and sprinkle with coriander leaves. Accompany with rice and lime cheeks.