Asian salmon with tenderstem broccoli and brown rice

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I am going to one of my best friend’s wedding in two weeks. Having had a rather indulgent birthday weekend, I am being very strict over the next two weeks. This dish is heathy and full of flavour. It is so good that you will forget that it is so healthy. I just love it.

I like to use a bamboo steamer to cook the salmon and the broccoli but if you don’t have one, you can cook both in the oven.



1 tablespoon sesame seeds
1 – 2 tablespoons sunflower oil
2 cloves garlic, finely chopped
1 red chilli, finely chopped
4cm piece ginger, finely chopped
12 – 16 pieces tenderstem broccoli
2 cups brown rice
4 pieces salmon

4 tablespoons soy sauce
2 – 3 spring onions, sliced on the diagonal in 1.5 – 2cm pieces
2 tablespoons coriander, roughly chopped
salt and pepper

For the rice:

  • Rinse the rice through cold water and place in a small pot. Add 4 cups of cold water to the pot and bring to the boil. Once boiling, turn the heat down to a simmer. Cover the pan with a piece of kitchen roll and place the lid on top. Leave to cook for 20 minutes or until the water has completely absorbed. Try to avoid taking the lid of if you can.


For the salmon and broccoli:

  • The broccoli takes longer to cook so cook it first. Place a piece of tin foil in the base of the bottom tier of the steamer and then put the broccoli on top. Sprinkle with a few pieces of chopped garlic, ginger and chilli and a pinch of salt. Place the lid on top and put the steamer over a pot of boiling water. If you are using the oven, place the broccoli in a roasting dish and cover with tin foil. Cook for about 8 – 10 minutes until slightly soft.
  • Line the base of the second tier of the steamer with more tin foil or greaseproof paper and place the salmon on top. Season the fish and again sprinkle with a few pieces of chopped garlic and chilli and about half of the chopped ginger. Now place the salmon over the pot of steaming water making sure that the salmon tier is on the bottom and the broccoli now on the top. If you are using the oven, simply place the salmon in a roasting dish and cover with tin foil to steam. Cook for about 5 – 8 minutes until the salmon is cooked.


For the sauce:

  • While the salmon is cooking, toast the sesame seeds in small pan. The sesame seeds are ready when they start to turn golden. At that point, place them in a bowl to one side. Do not wash the pan as the flavour from the oil released from the sesame seeds will help flavour the rest of the dish.
  • Heat the sunflower oil in the pan and add the remaining garlic, chilli and ginger. Allow to sizzle and cook for around 2 – 3 minutes.
  • Next add the soy sauce and the spring onions. Allow to warm but do not leave over the heat to cook or else the spring onions will lose their bite and the soy sauce will reduce to a sticky sauce.


To assemble:

  • Pile the rice on one side of the plate.
  • Place the broccoli on the other side and top with the salmon. Make sure to sprinkle on the cooked garlic, chilli and ginger pieces for extra flavour.
  • Pour the soy sauce over the salmon and spoon on the garlic, chilli, ginger and spring onions.
  • Finally, sprinkle with some coriander leaves and the toasted sesame seeds.

The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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