In a hurry Feed your family fast with Curtis Stones steamed citrus salmon, baby broccoli and coriander potatoes - delicious!
- Put potatoes in a large saucepan and cover with cold water. Heat on high, bring to the simmer and cook until fork tender, about 15-20 minutes.
- Meanwhile, place the lemon slices in a single layer along the bottom of a large shallow saucepan. Scatter half the ginger slices over the lemon.
- Season the salmon with salt and pepper on both sides and place each fillet on top of the lemon slices, leaving a little space in between each fillet.
- Scatter the remaining ginger on top of the salmon fillets and lay 2-3 sprigs of coriander over each fillet.
- Place 2 stalks of baby broccoli on each piece of salmon and fill the pan with enough orange juice to barely cover the lemon slices.
- Cover tightly with a lid or aluminium foil and cook over a low heat for about 6-8 minutes or until the baby broccoli is tender but still crisp and the salmon is just cooked through. Remove from heat and remove lid.
- Strain the potatoes and set aside.
- Melt the butter with the remaining chopped coriander in a large frying pan over medium heat. Add the potatoes, toss to coat and season to taste with salt and pepper.
- To make the vinaigrette, spoon 5 tablespoons of the cooking liquid from the salmon, pan into a medium mixing bowl.
- Add 1 tablespoon of chopped coriander and slowly drizzle in the extra virgin olive oil while whisking. Season to taste with salt and pepper.
- Divide the potatoes and baby broccoli equally between four serving plates and top with a salmon fillet. Spoon the vinaigrette over and around the fish and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set