Thai Salmon Parcels

Since I’ve been living without an oven for a couple of months now, I’ve had to become inventive. Sometimes it works and sometimes it doesn’t. I’ve found there are certain things you just can’t cook without an oven (lasagna being one of them). However there are many things you can cook using hobs and a bit of imagination.

Tonight we had steamed salmon in Thai style. I say Thai style. What I mean is smothered in ginger, garlic, chili’s and coriander. We wrapped the salmon in foil with this tasty mixture, some soy sauce, salt and pepper and plonked it into the vegetable steamer. We added some rice to the water and broccoli to the steamer after about 5 minutes. I made a minimalist salad of cucumber and spring onion with a dipping sauce of lime juice, sweet chili sauce and soy.

By sheer luck, the salmon came out perfectly cooked and deliciously infused with the marinade.

Ingredients:

Salmon

Chopped ginger

Chopped garlic

Chopped red chili

Chopped coriander

Soy sauce

Rice

Broccoli

Cucumber

Spring onion

2 limes

Sweet chili sauce

Place ginger, garlic, chili, coriander and soy sauce on a piece of foil with each piece of salmon individually. Wrap up loosely and place in steamer.

Cut up broccoli. After 5 minutes, add broccoli to the top of the steamer and rice to the bottom.

Chop cucumber and spring onion in long strips. Mix soy, chili sauce and lime juice in a little bowl. If you put the lime in the microwave for 25 seconds, the juice comes out a lot more easily.