Citrus salmon with new potatoes

    30 min

    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

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Boil baby potatoes in a large pot of boiling water until tender, about 10 to 15 minutes.
    2. 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.
    3. 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.
    4. 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.
    5. To serve, place salmon on plate. Add asparagus and then pour vinaigrette on top of salmon.

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    I am in love with this recipe! So Delish!  -  22 Jan 2012  (Review from Allrecipes AU | NZ)