Skillet Recipes continued
frying pan and cook, covered for 1 minute.
Remove lid and cook, uncovered, until
all tender and cooked. Remove from pan,
repeat with remaining dumplings.
Note:
The water should be simmering the
whole time. If this does not happen increase
the heat.
5. Serve with dipping sauce.
Steamed Salmon Parcels
Serves: 4
4 shallots, finely sliced
2 cloves garlic, crushed
1 large red chilli, seeds removed, sliced
1 stalk lemon grass, finely chopped
½ cup coconut milk
¹⁄³ cup fresh coriander leaves
2 teaspoons grated fresh ginger
4 x 180g Atlantic salmon fillets
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Salt and freshly ground black pepper, to taste
Steamed jasmine rice, to serve
1. Preheat frypan on setting 12 with the lid
on for 2 minutes.
2. In a bowl combine shallots, garlic, chilli,
lemon grass, coconut milk, coriander
and ginger. Season to taste with salt and
pepper.
3. Place each piece of salmon on 4 individual
pieces of aluminium foil. Divide the
coconut mixture evenly over the salmon.
Fold each piece of foil up to make 4 sealed
parcels.
4. Place parcels in frypan. Place lid on pan.
Reduce heat to setting 9 and cook for
12-15 minutes or until cooked as desired.
Remove from heat.
5. Quickly increase heat to setting 15.
Add oil and bok choy. Cook for 1-2 minutes
until wilted. Season to taste with salt and
pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.
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