1red chilliseeds in or out depending on how hot you like it, feel free to add extra chilli if you like it hot
5cmpiece of ginger peeled and divided in one 3 cm piece and one 2 cm piece
2-3spring onionsthe white part trimmed and the green part finely sliced
80-100gred pepperor green if you prefer green
A big handful of fresh coriander
1 or 2lemon or limeeither goes well and it will depend on how much you like the citrus flavour
TO MAKE IN BOWL WHILE STEAMING SALMON IN VAROMA
50-70gof rice per person
Place chilli, the 3 cm piece of ginger, garlic and spring onion, approx 65 g of the pepper and coriander in the bowl and chop: 5 seconds, speed 7.
Lower down anything that may have climbed up the walls of the bowl and add the juice of half or one lemon or lime, honey and soy sauce and mix: 10 seconds, speed 3.
Wet a piece of baking paper, scrunch it up and lay it flat on the bottom of the varoma tray.
Place the salmon on top and pour most of the sauce over the top of the salmon fillets, make sure you leave a bit of the sauce in the bowl (do not wash!).
Place the pak choi or any other vegetables you want to use in the top tray of the Varoma, cover with the lid.
Place in the bowl: the 800 g water a bit of chopped pak choi, the rest of the pepper, the other chunk of ginger OR the 1000 g of water and the rice.
Put the Varoma (with the salmon and vegetables) in place: Varoma, speed 2, 25 minutes (this will really depend on the thickness of the steaks, the ones I buy tend to be quite thick so check them from the 12-15 minute mark or so). Check that the rice is fully cooked
If using noodles, add them in the last few minutes according to your packet’s instructions or wait until the salmon is cooked and use the stock then.
Serve with Spanish flair!
Note: If you use wholegrain rice, try soaking it first for a few hours so that it doesn’t take forever to cook.
Keyword coriander, red chilli, Salmon, spring onions, Thermomix