Steamed herb salmon with chopped ginger, spring onion and spinach in a pouch. Served with boiled potatoes and salad.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.3 | kg | Salmon . Cut into 10 supremes |
| 25 | ml | JIF Lemon Juice 250ml |
| 5 | g | KNORR PRIMERBA Basil Herb Paste |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 30 | g | Ginger fresh . Finely grated |
| 100 | g | Spring onions . Chopped |
| 2.5 | kg | Baby leaf spinach |
| 150 | ml | KNORR Paste Bouillon Clear Fish |
| 5 | g | Parsley |
| 1.75 | kg | Potatoes .Cooked |
| 1 | kg | Mixed green salad |
Preparation
Advance preparation
Pre-heat steamer/combi steamer. Make up 10 large squares of foil sufficient to make a pouch for a 130g portion of fish.
1. Wash, dry and trim fish, removing any bones. Lightly rub with the lemon juice, basil, garlic and ginger on both sides. Top with spring onions. Wash, pick and chop spinach ensuring clear from grit.
2. Make up bouillon as per manufacturer’s instructions using 25g paste to 1ltr water.
3. Divide spinach into 10 even portions, place in centre of a foil square, spoon in 1 tablespoon of fish bouillon (15ml) and top with the marinated and topped salmon. Seal the foil so as to create a vacuum for the fish and spinach to cook in.
4. Place on a steamer tray, sealed side facing up, and steam for 12 -15 minutes or until fish is thoroughly cooked.
5. Remove from steamer and serve each sealed pouch, unopened straight onto a hot plate with boiled potatoes and salad, garnished with chopped parsley.
Handy hints
This dish can be recreated by using other cuts of fish
