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Steamed citrus salmon
Steamed citrus salmon
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up Curtis Stone's zesty steamed salmon with baby broccoli and coriander potatoes for a quick and tasty family meal!
Ingredients:
  • 12 baby potatoes, peeled and cut into quarters or halves as you prefer
  • 1 lemon, cut into 3mm slices
  • 1 piece fresh ginger, about 2cm, peeled and cut into thin strips
  • 4 salmon fillets, skin removed, 160g each
  • 262.50 gm freshly squeezed orange juice
  • 8 stalks baby broccoli, ends trimmed
  • 62.50 ml sprigs fresh coriander, divided (half roughly chopped)
  • 20.00 gm Unsalted Butter
  • 36.40 gm Extra Virgin Olive Oil
  • 20.00 ml coriander, finely chopped
  • Coles bakery light rye sourdough bread (650g), to serve
Instructions:
  • Place the potatoes in a sizable saucepan and completely immerse them in cold water. Bring the water to a boil over high heat, then reduce to a gentle simmer until the potatoes are easily pierced with a fork, which should take around 15-20 minutes.
  • Next, arrange the lemon slices in a single layer on the bottom of a large shallow saucepan and sprinkle half of the ginger slices over them.
  • Season both sides of the salmon with a generous sprinkle of salt and pepper. Gently place the fillets on top of the lemon slices, ensuring there is a small gap between each fillet.
  • Sprinkle the remaining ginger over the salmon fillets and top each fillet with 2-3 sprigs of coriander.
  • Lay 2 baby broccoli stalks on top of each salmon piece, then pour in just enough orange juice to gently coat the lemon slices.
  • Cook the dish covered for 6-8 minutes on low heat until the baby broccoli is tender but still crisp and the salmon is just cooked through. Remove from heat and uncover.
  • Drain the potatoes and keep to the side.
  • In a large frying pan over medium heat, melt the butter with the rest of the chopped coriander. Add potatoes, coat them well, and season with salt and pepper.
  • In a medium mixing bowl, scoop out 5 tablespoons of the flavorful cooking liquid from the salmon pan to create the vinaigrette.
  • Mix in the freshly chopped coriander and pour in a steady stream of fragrant extra virgin olive oil while whisking gently. Season with a pinch of salt and pepper to your liking.
  • Plate the potatoes and baby broccoli evenly among four plates, then add a salmon fillet on top. Drizzle the vinaigrette over the fish and around the plate before serving.

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