- Recipes Home
- Interest Groups
Slow Roasted Salmon With Asian Greens Recipe
|Salmon fillet pieces||750 Gram, boned (With Skin On)|
|Kaffir lime||1 , quartered (Fresh)|
|Kaffir lime leaves||1 Tablespoon, shredded|
|Caster sugar||110 Gram (1/2 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Red thai chilies||2 , seeded, chopped finely|
|Tightly packed coriander||1⁄4 Cup (4 tbs), finely chopped (Use Fresh)|
|Peanut oil||1 Tablespoon|
|Fresh asparagus||250 Gram, trimmed, chopped coarsely|
|Snow peas||150 Gram|
|Baby bok choy||150 Gram, chopped coarsely|
|Choy sum||150 Gram, chopped coarsely|
Calories 274 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 65 mg
Sodium 120.4 mg5%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2.6 g10.4%
Sugars 21.1 g
Protein 28 g55%
Vitamin A 61.1% Vitamin C 92.1%
Calcium 9.8% Iron 16.3%
*Based on a 2000 Calorie diet
Cook fish and quartered lime on heated oiled grill plate (or grill or barbecue) until both are lightly coloured all over.
Place fish and lime in oiled large baking dish; sprinkle with lime leaves.
Bake, covered tightly, in very slow oven about 30 minutes or until cooked as desired.
Meanwhile, combine sugar, juice and the water in small pan; stir over heat, without boiling, until sugar dissolves.
Simmer, uncovered, without stirring, 3 minutes; cool slightly.
Stir in chilli and coriander.
Heat the oil in wok or large pan; stir-fry asparagus and snow peas until just tender.
Add bok choy and choy sum with half of the chilli sauce;stir-fry until leaves are just wilted.
Serve vegetables with fish, drizzled with remaining chilli sauce.