Sunbeam HG6600B manual Steamed Salmon Parcels, With Salsa Verde

4 x 180g Atlantic salmon fillets

1 stalk lemon grass, white only, chopped finely

4 eschalots, sliced thinly ¹/³ cup coriander leaves

1 large red chilli, seeded and sliced

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

½cup coconut milk Sea salt

Freshly ground black pepper 1 tablespoon peanut oil

4-6 baby bok choy, quartered Steamed jasmine rice, to serve

1.Preheat Kettle King on SuperSear with the lid on for 10 minutes.

2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk, salt and pepper in a bowl and mix well.

3.Place each piece of salmon on four individual pieces of aluminium foil. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make 4 sealed parcels.

4.Place parcels on Kettle King with the lid on for about 12-15 minutes or until cooked as desired. Remove from heat.

5.Heat oil on flat side of Kettle King and quickly cook bok choy until just wilted; season with salt and pepper.

6.Serve salmon with bok choy and steamed jasmine rice.

4 fillets (800g) white fish fillets of choice ¼ cup olive oil

2 cloves garlic, crushed

¼cup lemon juice 2 eschalots, minced

¼cup shredded fresh basil leaves Sea salt

Freshly ground black pepper Salad, to serve

Lemon wedges, to serve

1.Place fish in a shallow dish. In a small bowl combine the oil, garlic, lemon juice, eschalots, basil, salt and pepper and mix well.

2.Pour marinade over fish and allow to sit at room temperature for 15 minutes or in the refrigerator for no more than 1 hour.

3.Heat Kettle King on SuperSear. Cook fish for 3-5 minutes on both sides until just cooked through.

Note: Cooking time will vary depending on the thickness of each fillet.

4. Serve fish with salad and lemon wedges

1 cup flat leaf parsley

½cup dill

½cup mint leaves 2 cloves garlic

1 tablespoon small capers

1 tablespoon grated lemon rind

Sea salt and freshly ground black pepper

¾cup extra virgin olive oil