Slow-roasted salmon with asian greens

  • 55 mins cooking
  • Serves 4
  • Print


Slow-roasted salmon with asian greens
  • 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


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.

More From Women's Weekly Food