Thai steamed salmon recipe
 A must for all recipe binders - this quick and easy, healthy steamed fish recipe is bursting with fresh flavour. This meal provides 346 kcal, 38.7g protein, 2.4g carbohydrate (of which 2.3g sugars), 20.1g fat (of which 3.4g saturates), 2.8g fibre and 4.7g salt per portion. 1 bunch coriander, washed12 mint leaves1 tsp chopped fresh ginger 3 cloves garlic, crushed 1 tsp salt1 large red chilli, finely choppedjuice of 2 limes1 tbsp nam pla (fish sauce)2 x 175g/6oz salmon fillets4 bok choi, cut in half lengthways 1 bunch coriander, washed 12 mint leaves 1 tsp chopped fresh ginger 3 cloves garlic, crushed 1 tsp salt 1 large red chilli, finely chopped juice of 2 limes 1 tbsp nam pla (fish sauce) 2 x 175g/6oz salmon fillets 4 bok choi, cut in half lengthways basmati rice, washed in cold water until the water runs clear1 chilli, finely sliced1 bunch coriander, roughly choppedpinch salt1 lime, cut into wedges basmati rice, washed in cold water until the water runs clear 1 chilli, finely sliced 1 bunch coriander, roughly chopped pinch salt 1 lime, cut into wedges Method In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth. Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.Pour the rice into a pan of boiling water and cook according to the packet instructions.Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender.Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates.Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime. In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth. In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth. Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes. Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes. Pour the rice into a pan of boiling water and cook according to the packet instructions. Pour the rice into a pan of boiling water and cook according to the packet instructions. Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender. Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender. Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates. Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates. Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime. Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime.