Slow Roasted Salmon With Asian Greens Recipe


Difficulty LevelBit DifficultHealth IndexHealthy
Main Ingredient


 Salmon fillet pieces750 Gram, boned (With Skin On)
 Kaffir lime1 , quartered (Fresh)
 Kaffir lime leaves1 Tablespoon, shredded
 Caster sugar110 Gram (1/2 Cup)
 Lime juice60 Milliliter (1/4 Cup)
 Water60 Milliliter (1/4 Cup)
 Red thai chilies2 , seeded, chopped finely
 Tightly packed coriander1⁄4 Cup (4 tbs), finely chopped (Use Fresh)
 Peanut oil1 Tablespoon
 Fresh asparagus250 Gram, trimmed, chopped coarsely
 Snow peas150 Gram
 Baby bok choy150 Gram, chopped coarsely
 Choy sum150 Gram, chopped coarsely

Nutrition Facts

Serving size

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.