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Slow Roasted Salmon With Asian Greens

Ingredients
  Salmon fillet pieces 750 Gram, boned (With Skin On)
  Kaffir lime 1 , quartered (Fresh)
  Kaffir lime leaves 1 Tablespoon, shredded
  Caster sugar 110 Gram (1/2 Cup)
  Lime juice 60 Milliliter (1/4 Cup)
  Water 60 Milliliter (1/4 Cup)
  Red thai chilies 2 , seeded, chopped finely
  Tightly packed coriander 1⁄4 Cup (4 tbs), finely chopped (Use Fresh)
  Peanut oil 1 Tablespoon
  Fresh asparagus 250 Gram, trimmed, chopped coarsely
  Snow peas 150 Gram
  Baby bok choy 150 Gram, chopped coarsely
  Choy sum 150 Gram, chopped coarsely
Directions

1.
Cook fish and quartered lime on heated oiled grill plate (or grill or barbecue) until both are lightly coloured all over.
Place fish and lime in oiled large baking dish; sprinkle with lime leaves.
Bake, covered tightly, in very slow oven about 30 minutes or until cooked as desired.
2.
Meanwhile, combine sugar, juice and the water in small pan; stir over heat, without boiling, until sugar dissolves.
Simmer, uncovered, without stirring, 3 minutes; cool slightly.
Stir in chilli and coriander.
3.
Heat the oil in wok or large pan; stir-fry asparagus and snow peas until just tender.
Add bok choy and choy sum with half of the chilli sauce;stir-fry until leaves are just wilted.
4.
Serve vegetables with fish, drizzled with remaining chilli sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Salmon
Interest: 
Healthy
Servings: 
6

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