|Preparation : 15 min||Resting : -|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 4 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g green beans and/or mangetout (snow peas)
|4||romanesco broccoli florets* (optional)
|2||cm fresh ginger, peeled
|4||salmon fillets (600g)
|zest of ½ organic lime
|8||g bunch chives|
|1||organic lime (juice + zest)|
|3||tsp soy sauce|
|2||tbsp rice vinegar|
|2||tbsp grapeseed or vegetable oil|
|1||cm fresh ginger, grated|
|1||Fill the metal bowl with 500ml water. Place the green beans and/or mangetout,|
and the romanesco broccoli florets* in the steamer basket. Run the
STEAM programme 20 minutes.
|2||Thinly slice the ginger and courgette. Cut 4 pieces of baking paper in rectangles|
of 30 x 20cm; lightly brush each sheet with oil. Divide the sliced courgette and
ginger between the rectangles, and top with the salmon fillets. Sprinkle with a little
lime zest and season.
|3||Close the papillotes* by joining the long sides of the paper and folding them over;|
then fold the ends underneath like gift-wrapped package.
|4||Place the papillotes* in the steamer basket on top of the vegetables. Run the|
STEAM programme, 15 minutes/100 °C. Add a few more minutes if the fillets are thick.
|5||Place one papillote* on each plate, open, and place the green vegetables beside|
the salmon. Serve with the Japanese sauce.
|1||Wash and finely slice the chives. Set aside.|
|2||Place the remaining ingredients in a bowl and mix well; add the chives and ginger.|
I prepared this recipe according to the directions, the vegetables were overcooked, I would reduce the cooking time to 15mins and test after 10 mins. The salmon cooked for 20 mins at 100c was perfect. I also reduced the amount of ginger in the salmon papillote and the Japanese sauce. Very tasty I will definitely try again
STEAM programme is an automatic programme so you don't need to change settings (if there is no specific info)
Please could you update to say how many minutes to steam the salmon for? Thank you!