I like to cook fish in a steamer. Not only can you cook without fat, but the steamer keeps all the fishy smells inside, so that your kitchen doesn’t smell like a chip shop for the next few days. Also, steaming locks all the flavors in, so the fish is really tasty with hardly any seasoning.
- 2 Salmon fillets
- 1 red onion
- 5 gloves of garlic
- 100g mushrooms
- 160g (half a pack) of cherry tomatoes
- 120g (half a bag) of spinach
- Oil for frying
- 10 Asparagus stems
Place the asparagus in the steamer and steam for 5 minutes. Add the fish and steam for further 10 minutes. Meanwhile put a bit of oil on the frying pan and fry the garlic and the onions. Add mushrooms and a little bit of water. Simmer until the onions and mushrooms are tender. Season with salt and pepper. Add tomatoes and spinach, and cook quickly until the spinach is tender. Remove from heat before the spinach gets too soggy.
Place the stir fry, the asparagus and the salmon on a plate. Season the fish with freshly ground salt and pepper. Celeriac salt works really well, too! You can also sqeeze a bit of lemon on the fish and the asparagus. I also like to add a cheeky dollop of butter. The lemon and butter serve as a nice sauce. If you want to make this extra special, add a small sprinkle of pine nuts on top.