Tuesday, March 9, 2010

Ginger-Soy Salmon, Coconut Rice and Asparagus

Starting by grating some ginger, then squeezing the juice out, I made up a sauce of soy sauce, honey and the ginger juice. I used this to marinade salmon fillets that I first seared (skin side down) in a pan, then peeled the flesh from the skin and steamed the fillets on some parchment in our bamboo steamer.

I crisped up the skin and set them aside.

In the boiling water beneath the steamer, I blanched some asparagus until bright green then pulled it out of the water.

I served the fish and asparagus alongside Thai jasmine rice cooked with shredded coconut. I topped the rice with pieces of salmon skin and a sprinkling of pink salt.

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