Gary Rhodes

Steamed Salmon with Grilled Vegetables

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

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<

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