Steamed Salmon & Lemongrass Pilaf with Baby Choy Sum & Sesame Seeds
- Prep time: 30 minutes
- Calories: 455
- 2 of Salmon Fillets (Skinless)
- 1 of Ginger
- 1 Tbsp of Minced Lemongrass
- 1 of Garlic Clove
- 3⁄4 Cup of Basmati Rice
- 2 Tsp of Chicken Stock Concentrate
- 1 Small Bunch of Coriander
- 1 of Red chilli
- 1 of Spring Onion
- 1 Tbsp of Soy Sauce (Pantry)
- 1⁄3 Bunch of Baby Choy Sum
- 1 Tsp of White Sesame Seeds
Prepare Ingredients:Peel and mince ginger and garlic. Pat salmon dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Pick coriander leaves and finely chop the stems (discarding the roots). Boil kettle for step 3.
Cook Aromatics:Heat oil in pan over medium heat. Add lemongrass, ginger, garlic, coriander stems and salt and cook stirring for 4 minutes.
Start Pilaf:Add the rice to the pan and stir to combine. Add chicken stock concentrate and 11⁄2 cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.
Add Salmon:After 12 minutes add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.
Prepare Greens:Meanwhile, trim and cut baby choy sum into 3 cm pieces. Heat oil in a pan over medium-high heat. Add choy sum and sesame seeds and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.
You Plate It:Serve the salmon pilaf family style to the table and top with coriander leaves, chilli and spring onion. Serve alongside the sesame Choy Sum. Enjoy!