Name: Steamed Salmon with Grilled Vegetables
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: a large knob of butter; coarse sea salt and pepper; 4 × 175 g (6 oz) salmon fillets, skinned; 8 asparagus spears; 2 small-medium courgettes; 2 red peppers; 1 small aubergine; a pinch of sugar; 2 tablespoons olive oil, plus extra for drizzling; 1 red onion; 2 teaspoons red wine vinegar; 1 tablespoon orange juice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

I love this contrast of flavours: tender, steamed salmon with vibrant, smoky vegetables. By the way, the vegetables can be purely your choice. Below I’ve listed some of my favourites.

Ingredients

8 asparagus spears
2 small-medium courgettes
2 red peppers
1<

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England

Method

Snap the woody end from each asparagus spear and split the courgettes in half lengthways. Quarter the peppers, removing the seeds. Slice the aubergine into four lengthways and cut the red onion into four thick circles.
Whisk the red wine vinegar, orange juice and sugar together. Add the olive oil and season with salt and pepper.
Lightly toss all of the veg

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