Skillet Recipes continued
fryingpanandcook,coveredfor1minute.
Removelidandcook,uncovered,until
alltenderandcooked.Removefrompan,
repeat with remaining dumplings.
Note: The water should be simmering the
whole time. If this does not happen increase
the heat.
5.Servewithdippingsauce.
Steamed Salmon Parcels
Serves:4
4shallots,finelysliced
2clovesgarlic,crushed
1largeredchilli,seedsremoved,sliced
1stalklemongrass,finelychopped
½cupcoconutmilk
¹⁄³ cup fresh coriander leaves
2teaspoonsgratedfreshginger
4x180gAtlanticsalmonfillets
1tablespoonpeanutoil
4-6babybokchoy,quartered
Saltandfreshlygroundblackpepper,totaste
Steamed jasmine rice, to serve
1.Preheatfrypanonsetting12withthelid
onfor2minutes.
2.Inabowlcombineshallots,garlic,chilli,
lemongrass,coconutmilk,coriander
and ginger. Season to taste with salt and
pepper.
3.Placeeachpieceofsalmonon4individual
piecesofaluminiumfoil.Dividethe
coconutmixtureevenlyoverthesalmon.
Foldeachpieceoffoiluptomake4sealed
parcels.
4.Placeparcelsinfrypan.Placelidonpan.
Reduceheattosetting9andcookfor
12-15minutesoruntilcookedasdesired.
Remove from heat.
5.Quicklyincreaseheattosetting15.
Addoilandbokchoy.Cookfor1-2minutes
until wilted. Season to taste with salt and
pepper.
6.Servesalmonwithbokchoyandsteamed
jasmine rice.
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