Feed four for a tenner: Ginger steamed salmon with wild rice
Strapped after Christmas? Then tuck into these tasty recipes from budget-friendly cookbook MOB Kitchen
This ginger steamed salmon with wild rice recipe is a quick and healthy dinner dish
A quick, healthy dinner with no added fat. It’s so easy to do, and the steaming means it doesn’t leave your clothes smelling like fish.
- 1 lime
- 4 salmon fillets
- A thumb-size piece of fresh ginger, peeled and chopped
- 1-2 red chillies, chopped
- A handful of fresh coriander, stalks and leaves chopped separately
- Soy sauce
- 400g (14oz) wild rice
Preheat the oven to 200°C/fan 180°C/ gas 6. Cut the lime into thin slices and place them on a baking sheet.
Lay the salmon fillets on top of the slices. Add the ginger, some chilli and the chopped coriander stalks to the salmon.
Pour in a small glass of water and the same amount of soy sauce.
Cover the sheet tightly in foil – you don’t want any of the steam to escape. Bake for 12 minutes.
Meanwhile, put the wild rice (in the ratio of 1 part rice to 2 parts boiling water) into a pan and boil until the water has been absorbed.
Take the salmon out of the oven. Remove the foil and scatter over the chopped coriander leaves, and more red chilli if you want an extra kick of heat.
Divide the rice between 4 plates and top each rice pile with a salmon fillet. Pour some juices on top of each and serve.
MOB Kitchen: Feed 4 Or More For Under £10 by Ben Lebus, published by Pavilion Books, £14.99. To order a copy for £11.99 (20% discount) visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 19/01/2019. Photography by Haarala Hamilton.