Rocket Fuel On A Budget (The Organic Chef) by Rushton Joanna

Author:Rushton, Joanna [Rushton, Joanna]
Language: eng
Format: epub
Publisher: The Energy Coaching Institute
Published: 2013-03-26T00:00:00+00:00

POACHED SALMON INFUSED WITH FRESH GINGER, LEMONGRASS AND MINT

Serves four @ $5.65 per serve

Ingredients:

- 4 x 150g of salmon cutlets

- 1½ tbsp. of fresh ginger (grated)

- 1 tender end of a lemongrass stalk (finely chopped)

- Juice of 1 lemon

- 1 tbsp. of olive oil

- 1 handful of mint (chopped).

Jo’s tips: Another light, fresh dish that you could substitute with nearly any fish that is your favourite and still enjoy the flavours created in this dish.

Method:

Using a saucepan with a stainless steel colander or double bowler, line the base or colander with grease-proof paper so that skin of fish doesn’t stick to the base. Bring water to the boil.

Arrange fillet skins down over the paper. Make it so the fish is sitting in a little boat of greaseproof paper, so the juices don’t run through.

Sprinkle the ginger and lemongrass on them.

Pour it the lemon juice and olive oil, put the lid back on and poach for 8 - 12 minutes till tender.

Garnish liberally with fresh mint.

Serve with herb quinoa.

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