This was my first time using the Varoma, and it was a huge hit with the family! I served it with Fettuccine and broke the Salmon up into the fettuccine before pouring some sauce over the top. I really need to remember to get a quick picture before I start serving! :)
Steamed Salmon Fillets in White Wine
(Serves 3, time - approx 30 mins)
400 g of Tasmania Salmon Fillets (skin off)
1 red chilli (seeds left in if you like it hot!)
1 tsp of ground ginger (or 2 cm of fresh ginger)
1 clove garlic
1 spring onion (white part only)
Lemon zest of half a lemon
3 tbsp of fresh lemon juice
125 ml white wine
Broccoli
METHOD;
Place chilli, ginger, garlic, spring onion, lemon zest and juice in bowl. Chop 3 - 5 sec / speed 7.
Wet some baking paper (enough to make a well in the tray so the liquid can stay in, but ensure that the vents have some ventilation) and scrunch it up before laying it flat on the top tray of the Varoma.
Place Salmon fillets onto the baking paper on the Varoma tray. Pour the contents of the bowl over the fillets, and scoop out the rest of the vegetables and place on top of the salmon fillets. Do not rinse the bowl, and add 500 ml of water to the bowl.
Place Varoma onto and steam fillets on varoma setting for 10-12 mins (depending on the thickness of the fillets). My fillets were quite thick, and took a further four minutes (16 mins in total). Cook until salmon flakes, and the flesh becomes translucent.
Whilst fillets are cooking, boil some water on the stove top and cook fettuccine until al dente.
When fillets are cooked, remove them from the varoma and place aside. Place the brocolli in the steamer and cook 2 minutes on Varoma speed. Place fettuccine in bowl, flake the Salmon fillet through the fettuccine and pour some of the sauce and vegetables over it.
Take the broccoli and share it around the bowls. Serve immediately.
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