Spicy Ginger Salmon with Steamed Vegetables
- serves 0
Courtesy of Johanna Burkhard and Panasonic
Makes 2 servings
3 Tbsp orange juice
tsp soy sauce
1 Tbsp rice vinegar
1 Tbsp packed brown sugar
1 tsp cornstarch
2 tsp minced fresh gingerroot
1 small clove garlic, minced
½ Tbsp chili paste or to taste
2 centre cut salmon fillets, skins removed
1 cup thinly sliced mushrooms
2 cup shredded Swiss chard or spinach
1 red bell pepper, cut into 2-inch thin strip
1 green onion, finely sliced
1. In a glass measure, blend orange juice, soy sauce, vinegar, brown sugar and cornstarch until smooth. Add ginger, garlic and chili paste. Microwave on High for 1 to 1-1/2 minutes, stirring once, until sauce comes to a full boil and thickens. (Sauce will be quite thick).
2. Convection Method: Preheat Panasonic Steam Convection Microwave Oven to 425°F (210°C). Arrange salmon in an oiled 8-inch (2 L) glass baking dish. Spread with sauce and bake for 10 minutes or until fish is just opaque.
3. Microwave Method: Cover salmon with microwave-safe plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 3-1/2 to 5 minutes or until fish is just opaque.
4. Layer with mushrooms, Swiss chard, red pepper and green onion. Cook on Microwave with Steam setting for 6 to 7 minutes or until Swiss chard is just wilted and peppers are tender-crisp.