Asian-style Steamed Salmon with Veggies

Kelly’s friend, John, introduced us to this Jamie Oliver recipe, in which the salmon and veggies steam together in one pot and a spicy garlic-ginger-soy sauce is served over the whole shabang. Quick, easy, healthy and delicious. Serves 2, and can easily be doubled in one pot.
– Terry

Ingredients

• a large handful of broccolini, ends trimmed
• 8 oz can sliced water chestnuts, drained
• a large handful of sugar snap peas, washed
• 2 salmon fillets, skin on, scaled and deboned
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 clove garlic, grated
• 1/2 fresh red chili or jalapeño, finely chopped
• 1 green onion, finely chopped
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 lemon

Instructions

1. Fill a pot with 1″ water and bring to a boil. Layer the ingredients in the steamer basket as follows: water chestnuts first, then sugar snap peas, then salmon fillets, skin side down, and finally the broccolini over the top of the salmon.
2. Put the steamer basket into the pot of boiling water (water should be just below the bottom of the steamer basket) and cover the pot. Steam for about 8-10 minutes.
3. While the salmon is steaming make the sauce. To a small bowl add the ginger, garlic, pepper, green onion, soy sauce and olive oil. Squeeze the juice from half a the lemon into the bowl. Whisk together and set aside.
4. When the salmon flakes apart with a fork, it’s done. Divide the salmon, water chestnuts, and veggies between the plates or bowls.
5. Give the dressing a quick stir and drizzle over everything. Serve the remaining lemon half, cut into wedges, on the side.