Steamed Asian Salmon

Ingredients

4 x 170g Tassal Tasmanian salmon portions, skin off
5cm piece fresh ginger, peeled & grated finely
1 lime, zested and juiced
10cm piece    lemongrass, finely chopped
¼ tsp turmeric ground
½ tsp sesame oil
½ cup sweet chilli sauce
¼ cup soy sauce
2 tsp fish sauce
1 tsp sesame oil
Asian greens stir fried, to serve
Nori or black seaweed, to serve

Place the ginger, lime zest & juice, lemongrass, turmeric and sesame oil in the work bowl of a food processor and process until a smooth paste is formed. (Alternatively, use a mortar and pestle). Half fill a wok with water and bring to the boil. Place a large bamboo steamer over the boiling liquid. Spread the paste over each Tassal salmon portion and place onto a square of baking paper. Place salmon portions into the bamboo steamer basket, cover with the lid and steam over a medium heat for 8 minutes or until salmon is cooked the way you like it. Serve salmon on squares of Nori or black seaweed with stir fried Asian greens and drizzle with the combined sweet chilli sauce, soy sauce, fish sauce and sesame oil.