Lakeland COOKQUICK POT Gebrauchsanweisung Seite 10

STEAMED SALMON ON SPRING GREENS
Ingredients
Green leafy vegetables
e.g. rainbow chard and spring cabbage
Skinless salmon fillets
Salt and freshly ground black pepper
Spring onions
Piece of fresh root ginger
Vegetable oil
Butter
METHOD
1) Place the vegetables in the bottom of pot, add 200ml water, lay on the salmon pieces,
season with salt and pepper, then sprinkle with spring onions and drizzle on the ginger juice.
2) Cook for 8 minutes or until fish is cooked through and not translucent.
3) Serve the vegetables onto plates and top with the salmon. Then add the oil and butter to the
reserved liquid and stir until butter melts, spoon over the salmon and vegetables.
10
– Serves 4
Quantity
600g, washed and prepared
4 x 100g
to taste
4, trimmed and sliced diagonally
50g, grated and juice squeezed out
2 tsp
50g