Citrus salmon with new potatoes
(1)
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.
NPet
6 people made this
Ingredients
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
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.
