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Steam baked Salmon with ginger and garlic served with soy seeded Pak Choi (and rice)

by Éamonn Coyne, Treacherous Orchestra

Eamonn Coyne, Treacherous Orchestra
2 servings of fresh salmon ca. 250g
4 small pieces of butter
an inch cube/knob of finely chopped ginger
2 cloves of finely chopped garlic
lemon zest and lemon juice
1 small tsp stock powder
head of pak choi
1/2 tbsp sunflower oil
2 tbsp light soy sauce
50 g mixed seeds

Put the salmon in the centre of one half of a square of tin foil.  Put the chopped ginger, garlic and lemon zest around the salmon and put two small pieces of butter on each.  Sprinkle with the stock powder.  Fold over the tin foil and fold along the three edges to seal and make a parcel.  Cook at 180 °C for 25 min.

Stir fry the pak choi with the oil in a wok for 2 min. Pour over the soy sauce and after fully coating cover for 3 min.  Meanwhile dry roast the mixed seeds in a pan.

Plate the ginger, garlic and lemon zest salmon and spoon over the generated liquid along with a squeeze of lemon.  Add boiled rice to the plate (an upturned timbale- or teacup- full would make it look nice!) and cover the rice mound with the pak choi and soy sauce, sprinkled with the dry roasted seeds and eat.