Continuing on with our healthy recipe series, today we have a delicious fish dish for you which would be just perfect for a quick and easy mid-week meal. A Chinese inspired salmon steamed in a Samsung Dual Cook Steam Oven perfectly teamed with roasted vegetables.
The dual cook feature means you are able to split the oven into different zones, enabling you to cook two meals alongside one another which of course saves you time which is always a plus! You can even use two different cooking start times, lengths, temperatures and cooking functions too. What’s not to love?!
You can of course still create this recipe if you have a conventional oven you may just need to alter the times and temperatures a little.
4 pieces of salmon fillet, around 250g each
3 spring onions
4 medium chestnut mushrooms
8 leaves of Chinese cabbage
½ cm piece of fresh ginger, finely chopped
2 cloves of garlic, finely chopped
¼ tsp dried chilli flakes
4 tbsp light soy sauce
2 tbsp water
Cut the spring onions into quarters and then half length wise.
Slice the mushrooms.
Place half of the spring onions on the tray, then add half of the mushrooms and cabbage.
Place the salmon fillets on top, sprinkle the fish with the ginger, garlic and chilli flakes.
Now place the remaining vegetables on top of the fish.
Mix the water and soy sauce and drizzle over the fish and vegetables.
Place into the oven and steam for 15 minutes until the fish is soft.