Ginger salmon parcels steamed in Sunbeam's Pressure Multicooker, fresh and healthy with lemon, chilli and herbs, perfect for family meals or meal prep.
You will need:
- 8 x 150g salmon fillets with skin on
- 2 lemon, thinly sliced
- Extra virgin olive oil
- 4 spring onions cut into 5cm
- 6cm ginger, cut into 4cm batons
- 2 long red chilli, deseeded and cut into 4cm batons
- Salt and pepper
- Small handful of fresh coriander
Let's make it:
Step 1:
Measure 4, 30cm baking/greaseproof parchment sheets. Place 1 -2 slices of lemon in the middle of the paper, add a piece of salmon and drizzle with a little olive oil.
Step 2:
Top the fish, with spring onion, ginger and chilli.
Step 3:
Fold over the creases to encase the parcel. Repeat to make four parcels.
Step 4:
Pour 250ml of water into the base of the cooking pot.
Step 5:
Add the rack and place the parcels on. Secure the lid and ensure the steam release valve is in the release (open) position, press STEAM. Set the time for 5 minutes then press START/STOP.
Optional:
Add 2tbs light soy sauce and 1 tbsp. rice wine vinegar and pour over each fish.
