Lemon Steamed Salmon | Cook with Curtis Stone | Coles

Perfectly cooked salmon is easy to make at home. Watch as Curtis shares his simple and speedy recipe for citrus-steamed salmon with an easy sauce and delicious herbed potatoes. Full recipe
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Steamed citrus salmon
10m prep 25m cook 4 servings
12 baby potatoes, peeled and cut into quarters or halves as you prefer
1 lemon, cut into 3mm slices
1 piece fresh ginger, about 2cm, peeled and cut into thin strips
4 salmon fillets, skin removed, 160g each
1 cup freshly squeezed orange juice
8 stalks baby broccoli, ends trimmed
1/4 cup sprigs fresh coriander, divided (half roughly chopped)
1 tbsp Coles Unsalted Butter
2 tbsp Coles Extra Virgin Olive Oil
1 tbsp coriander, finely chopped
Coles bakery light rye sourdough bread (650g), to serve
Step 1: Put potatoes in a large saucepan and cover with cold water. Heat on high, bring to the simmer and cook until fork tender, about 15-20 minutes.
Step 2: Meanwhile, place the lemon slices in a single layer along the bottom of a large shallow saucepan. Scatter half the ginger slices over the lemon.
Step 3: Season the salmon with salt and pepper on both sides and place each fillet on top of the lemon slices, leaving a little space in between each fillet.
Step 4: Scatter the remaining ginger on top of the salmon fillets and lay 2-3 sprigs of coriander over each fillet.
Step 5: Place 2 stalks of baby broccoli on each piece of salmon and fill the pan with enough orange juice to barely cover the lemon slices.
Step 6: Cover tightly with a lid or aluminium foil and cook over a low heat for about 6-8 minutes or until the baby broccoli is tender but still crisp and the salmon is just cooked through. Remove from heat and remove lid.
Step 7: Strain the potatoes and set aside.
Step 8: Melt the butter with the remaining chopped coriander in a large frying pan over medium heat. Add the potatoes, toss to coat and season to taste with salt and pepper.
Step 9: To make the vinaigrette, spoon 5 tablespoons of the cooking liquid from the salmon, pan into a medium mixing bowl.
Step 10: Add 1 tablespoon of chopped coriander and slowly drizzle in the extra virgin olive oil while whisking. Season to taste with salt and pepper.
Step 11: Divide the potatoes and baby broccoli equally between four serving plates and top with a salmon fillet. Spoon the vinaigrette over and around the fish and serve.
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[@kmsy200]

I love it ,I am going to make it ,thanks for sharing your recipe

[@bikramdas01]

I would just add a pinch of curry powder on the potatoes as I'm mixing it with the butter

[@sweetauschick]

I keep

[@charlesjue4962]

Shoul the title really be called steamed? Isnt it boiled?