Steamed Salmon with Sugar Snap Peas

Ingredients

• 600 g salmon fillet (ready to cook, skin removed)
• 2 stalks lemongrass
• 1 red chili pepper
• 3 spring onions
• 2.5 cm fresh ginger
• 0.5 untreated lime (juice)
• 3 tbsp soy oil
• 1 Garlic clove
• Salt
• pepper (from the effort)
• 400 g sugar snap peas

Instructions

1. 1.

   Wash the salmon, pat dry and cut into 4 equal pieces.

2. 2.

   Preheat the oven to 180°C with top and bottom heat. Cut four sheets of parchment paper (24x24 cm).

3. 3.

   Wash and trim the lemongrass, remove outer layers and cut into 1 cm wide strips. Wash the chili, halve lengthwise, deseed and slice into thin strips. Rinse the spring onions, trim and cut into narrow rings. Peel the ginger and cut into fine sticks. Mix the spring onions, chili, lemongrass, lime juice and oil; mince the garlic and add to the mixture, stirring well. Place one salmon piece on a parchment sheet, season with salt and pepper, cover with the lemongrass mixture, fold the parchment over and seal into packets. Bake in the preheated oven for 20-25 minutes.

4. 4.

   Meanwhile wash and trim the snap peas and steam them in boiling vegetable broth.

5. 5.

   Arrange the packets on plates, open them and serve with the snap peas.