Salmon fillets and asparagus are steamed on a bed of lemon, ginger, garlic, orange juice and mint. The salmon and asparagus are simply lovely served with boiled new potatoes and a vinaigrette made from the pan juices.
6 people made this
4 skinless salmon fillets
1 lemon, sliced
1 small bottle freshly squeezed orange juice
1 large bunch of fresh mint, chopped, divided
2 teaspoons diced garlic
2 teaspoons diced ginger
2 tablespoons olive oil
12 baby new potatoes, halved
12 asparagus spears or tender stem broccoli
Method Prep:10min › Cook:20min › Ready in:30min
Boil baby potatoes in a large pot of boiling water until tender, about 10 to 15 minutes.
Place sliced lemons in the bottom of a heavy pan. Place half of ginger and garlic on top of lemon slices. Season salmon fillets with salt and pepper and place salmon on top of lemon-ginger.
Pour in orange juice until just covering lemon slices. Place half the mint and remaining garlic and ginger on top of the salmon. Place asparagus/broccoli on top of salmon. Cover and steam salmon until the salmon is no longer pink in the middle.
To make the vinaigrette: Place 5 tablespoons of the orange juice mixture from salmon pan into a small bowl. Add 2 tablespoons olive oil and the rest of the mint. Stir to combine.
To serve, place salmon on plate. Add asparagus and then pour vinaigrette on top of salmon.