Sunbeam PU6300 Steamed Salmon Parcels, Serve salmon with bok choy and steamed jasmine rice, Dhal

Frypan recipes continued

Steamed Salmon Parcels Serves 4

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 electric frypan on heat 8 with the lid on for 5 minutes.

2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk and 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 four sealed parcels.

4.Place four parcels in frying pan and cook, covered, on setting 6 for about 12- 15 minutes or until cooked as desired. Remove from heat.

5.Quickly increase heat in electric frying pan and heat oil; toss bok choy for 1-2 minutes until wilted; season with salt and pepper.

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

Dhal Serves 4

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 clove garlic, crushed

3 teaspoons ground cumin ½ teaspoon cumin seeds

1 teaspoon black mustard seeds

2 tablespoons tomato paste

2 cups red lentils, rinsed and drained

2 cups vegetable stock

1 litre water

400g can chopped tomatoes

3 baby eggplants, chopped coarsely

4 hard boiled eggs, optional salt to taste

1.Heat oil in frying pan on setting 4. Add onion and garlic and cook, stirring, for 2-3 minutes or until onion is soft.

2.Add dried spices and cook a further 1 minute, or until spices are fragrant. Stir through tomato paste and cook for 2 minutes.

3.Increase heat to setting 9; add lentils, stock and water and bring mixture to the boil. Reduce heat to setting 3 and cook, uncovered, stirring occasionally, until the mixture thickens slightly.

4.Add the tomatoes and eggplant and cook for a further 10 minutes then cook, covered, for another 10 minutes or until the dhal has thickened and the eggplant is soft.

5.Add whole peeled eggs and stir gently until heated through.

6.Season to taste.

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