Slow-roasted salmon with asian greens

Slow-roasted salmon with asian greens



1.Preheat oven to 120°C (100°C fan-forced).
2.Cook fish and quartered lime on heated oiled grill plate (or grill or barbecue) until both are lightly coloured all over.
3.Place fish and lime in oiled large baking dish, sprinkle with lime leaves. Bake, covered tightly, in oven 30 minutes or until cooked as desired.
4.Meanwhile, stir sugar, juice and the water in small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 3 minutes, cool slightly. Stir in chilli and coriander.
5.Heat oil in wok, stir-fry asparagus and snow peas until just tender. Add buk choy and choy sum with half of the chilli sauce, stir-fry until leaves are just wilted.
6.Serve vegetables with fish, drizzled with remaining chilli sauce.