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Grilled Salmon and Steamed Asian Vegetables

By Richard Poynton - April 8, 2015

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Download the Grilled Salmon and Steamed Asian Vegetables recipe.

2 fresh salmon fillets
½ Tsp olive oil
salt and pepper
15 asparagus spears
2 cups of broccoli – cut into bite size pieces
1 cup red pepper – cut finely
2 cloves garlic – sliced

1 Tsp olive oil
1 Tsp fresh lemon juice
1 Tsp soy sauce
1 tsp ginger – minced
1 clove garlic – minced
1 tsp of red chili flakes
salt and pepper

Pre-heat a grill pan to medium heat.

Lightly season salmon fillets with salt and pepper and brush with olive oil (Set aside until needed).

Place the vegetables into a steamer and cook for 15 minutes.

In a small dish combine all the ingredients for the dressing.

Place the salmon skin-side down on the hot grill pan and cook for 3 minutes.

Flip the salmon onto the other side and cook for a further 3 minutes (Do not overcook).

Divide the steamed vegetables between 2 plates and place the salmon fillets on top.

Drizzle the dressing over top and serve.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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