John Myers
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Skinless Salmon – Steamed – with Cold Vinaigrette, Curry – Mango – Rice and Broccoli
The perfect skinless salmon – steamed – with cold vinaigrette, curry – mango – rice and broccoli recipe with a picture and simple step-by-step instructions.
The fish
- 2 piece Salmon fresh
- 2 teaspoon Herbal mixture TK
- 1 teaspoon Sea-Salt
- 1 tablespoon Soy sauce
The rice
- 2 cups Rice
- 1,5 cups Water
- 1 teaspoon Salt
- 3 tablespoon Curry mango sauce / barbecue sauce
- 1 teaspoon Wild garlic pesto KB
The broccoli
- 10 piece Broccoli florets TK
- 1 teaspoon Salt
- 0,5 teaspoon Pepper
- 1 tablespoon Liquid butter
vinaigrette
- 1 packet Dill herbs from Knorr
- 3 tablespoon Oil
- 3 tablespoon Water
The preparation
- Remove the salmon from the skin, rinse, pat dry. Put the soy sauce in a bowl, turn the salmon in it, cover with the herbs, sprinkle with the salt. Let it steep for 1 hour.
- Put the rice in the steamer as instructed, cook for 15 minutes, remove it and put it in the waiting position.
- 20 minutes before you go to the table, put the fish in the steamer, put the broccoli in the second bowl over it, put the lid on and cook for 12 minutes.
- Back to the rice, meanwhile cooled, mix with the curry mango sauce and, if you like, add pesto. Heat in the microwave just before serving.
- Drizzle the broccoli with the butter.
- Arrange on preheated plates. Serve the cold vinaigrette with it and look forward to a new household helper.
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