Steamed Pak Choi and Ginger-Wrapped Salmon
This simple salmon recipe is served with spring onion and sesame dressing for a real burst of oriental flavour that the whole family will love
- 2 pak choi leaves, trimmed
- 4 to 6 very fine slices root ginger
- 2 finely shredded spring onions
- 2 salmon fillets, skin removed
- 0.5tbsp sesame oil
- 0.5tbsp soy sauce
- 1.5tbsp rice wine vinegar
- 0.5tsp sugar
Salmon is a really healthy source of protein that’s also packed with essential minerals, antioxidants and omega-3 fatty acids that help to keep your heart healthy and your skin, hair and nails looking and feeling great.
Pak choi is a great source of vitamins B and C too, so it’s a great veg to include in this tasty dish.
Place the pak choi leaves in a colander and pour over boiling water until they are just beginning to soften. Place the ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them, folding under at the bottom.
Bring a large pan of water to the boil; place a steamer on top. Put the salmon into the steamer, cover and steam for 10 to 15 minutes, until the fish is pale pink and cooked through.
Meanwhile, place the dressing ingredients in a pan with 1 tablespoon of water, and bring to boiling point. When the fish is cooked, transfer to 2 plates and pour the sauce over.
Serve with soba noodles and the leftover pak choi from the bunch wilted through.