| | Steamed citrus salmon
Steamed citrus salmon
Steamed citrus salmon 4.3-5 9
  • Calories: 2468 kj
  • Fat: 24.7g
  • Carbohydrates: 9.3g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. Scatter the remaining ginger on top of the salmon fillets and lay 2-3 sprigs of coriander over each fillet.
  5. 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.
  6. 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.
  7. Strain the potatoes and set aside.
  8. 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.
  9. To make the vinaigrette, spoon 5 tablespoons of the cooking liquid from the salmon, pan into a medium mixing bowl.
  10. Add 1 tablespoon of chopped coriander and slowly drizzle in the extra virgin olive oil while whisking. Season to taste with salt and pepper.
  11. 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.
Time for preparing:
25 min.


  • 12 baby potatoes, peeled and cut into quarters or halves as you prefer
  • 1 lemon, cut into 3mm slices
  • 1 piece fresh ginger, about 2cm, peeled and cut into thin strips
  • 4 salmon fillets, skin removed, 160g each
  • 1 cup freshly squeezed orange juice
  • 8 stalks baby broccoli, ends trimmed
  • 1/4 cup sprigs fresh coriander, divided (half roughly chopped)
  • 1 tablespoon Coles Unsalted Butter
  • 2 tablespoons Coles Extra Virgin Olive Oil
  • 1 tablespoon coriander, finely chopped
  • Coles bakery light rye sourdough bread (650g), to serve