Salmon Fillet with Citrus Fruits and Green Vegetables

Ingredients

• 2 pieces salmon fillets about 200 g each (with skin)
• 500 g green vegetables of choice (e.g., sugar snap peas, broccoli, green beans, kale, green asparagus)
• 2 tsp grated lemon zest
• 1 grapefruit
• 1 orange
• 1 tsp freshly grated ginger
• 0.5 tsp ground coriander
• olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim, and if necessary peel the vegetables, then cut into bite-sized pieces.

2. 2.

   Remove any remaining pin bones from the salmon with tweezers. Sprinkle lemon zest and salt over the flesh side of the salmon and drizzle with a little olive oil. Set aside to rest briefly.

3. 3.

   Place the prepared vegetables in a steamer basket, season with salt and pepper, and lay the salmon on top.

4. 4.

   Bring water to a boil in a large pot, place the steamer basket inside, cover, and steam for about 12 minutes until cooked through.

5. 5.

   Peel the grapefruit and orange with a sharp knife, remove all white membranes, and slice into segments along the natural separators, catching any juice that drips out.

6. 6.

   In a bowl whisk together 2 tbsp citrus juice, remaining lemon zest, ginger, a pinch of salt, coriander, and about 5 tbsp oil. Plate the salmon and vegetables with this vinaigrette and garnish with orange and grapefruit slices.