Thai Steamed Salmon

Julie Gough
15 hours ago
2 min read

Ingredients: (Serves 2)

2 x wild salmon fillets (FISH)
250g shredded spring greens or kale

For the sauce:

4 tbsp chopped fresh coriander
1 large garlic clove, crushed
2 tbsp FISH sauce (Nam Pla)
2 tsp peeled and finely grated fresh root ginger
2 tbsp lime juice
Small garlic clove, crushed

Optional extras:

You can mix the greens up with this recipe. Broccoli, pak choi, and all the cabbages work well with this Thai version. Or change the flavourings, replacing the fish sauce, ginger and lime with tomato, courgette and basil. Layer any vegetables up with the longest cooking ones closest to the fish and the quickest ones at the top.

Method:

Place all the ingredients for the sauce in a bowl and mix to combine.
Generously line a vegetable steamer with two overlapping pieces of baking parchment (make the pieces large enough to come up over the top of the steamer)
Place the fish inside, drizzle over the sauce and top with the shredded spring greens or kale
Cover with a lid and steam over hot water for 7-8 minutes or until fish is cooked.

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Thank you for viewing the 'Thai Steamed Salmon' recipe. If you give this a go please let me know. I especially love to hear about any variations you try. Enjoy!

This article is intended for general education and wellbeing support only. As a qualified nutritional therapist and health coach, I offer lifestyle and nutrition guidance but do not diagnose or treat medical conditions. Please consult your GP or another appropriate healthcare professional for individual medical advice.