Sunbeam HG5400 manual Steamed Salmon Parcels

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 Kettle BBQ 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 the hot ribbed or flat plate with the lid on for about 12-15 minutes or until cooked as desired.

Remove from heat.

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

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

Grilled Fish with Garlic and Lemon Serves 4

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 BBQ on SuperSear for 10 minutes. Cook fish on hot ribbed or flat plate 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

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