Steamed salmon with stir fried green beans and fragrant herb rice recipe
 150g/5oz salmon filletsqueeze lemon juice2 tbsp white winesalt and freshly ground black pepper 150g/5oz salmon fillet squeeze lemon juice 2 tbsp white wine salt and freshly ground black pepper 1 tbsp olive oil¼ onion, finely sliced2 cloves garlic, chopped85g/3oz green beans, cooked2 tbsp soy saucesqueeze lemon juice, to taste 1 tbsp olive oil ¼ onion, finely sliced 2 cloves garlic, chopped 85g/3oz green beans, cooked 2 tbsp soy sauce squeeze lemon juice, to taste 200g/7oz basmati rice1 large handful fresh coriander, chopped1 large handful fresh chives, chopped1 large handful fresh dill, chopped1 small handful fresh watercress, choppedsalt and freshly ground black pepper 200g/7oz basmati rice 1 large handful fresh coriander, chopped 1 large handful fresh chives, chopped 1 large handful fresh dill, chopped 1 small handful fresh watercress, chopped salt and freshly ground black pepper Method For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through.For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste.For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon.