Name: Slow-roasted salmon with asian greens
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 750 gram piece salmon fillet, boned, with skin on; 1 fresh kaffir lime, quartered; 1 tablespoon fresh kaffir lime leaves, finely shredded; 1/2 cup (110g) caster sugar; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) water; 2 fresh small red thai chillies, chopped finely; 1/4 cup fresh coriander leaves, finely chopped; 1 tablespoon peanut oil; 250 gram asparagus, trimmed, chopped coarsely; 150 gram snow peas; 150 gram baby buk choy, chopped coarsely; 150 gram choy sum, chopped coarsely

Ingredients

750 gram piece salmon fillet, boned, with skin on

1 fresh kaffir lime, quartered

1 tablespoon fresh kaffir lime leaves, finely shredded

1/2 cup (110g) caster sugar

1/4 cup (60ml) lime juice

1/4 cup (60ml) water

2 fresh small red thai chillies, chopped finely

1/4 cup fresh coriander leaves, finely chopped

1 tablespoon peanut oil

250 gram asparagus, trimmed, chopped coarsely

150 gram snow peas

150 gram baby buk choy, chopped coarsely

150 gram choy sum, chopped coarsely

Method

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.

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