By: Lauraine Jacobs | Sunday, March 25, 2012
4 salmon steaks
2tbsps soy sauce
2 tbsps hoisin sauce
Freshly ground black pepper
Preheat the oven to 170°C
Place the salmon in a roasting pan, and rub the surface of the salmon with the soy and hoisin sauce.
Cook for about 8 - 10 minutes until just cooked through.
Meanwhile prepare the vegetables:
½ Chinese or savoy cabbage
3 spring onions
2 tbsps light cooking oil
Salt and pepper
½ cup mint
½ cup coconut cream
Slice the cabbage, spring onions and mint leaves finely.
Heat the oil in a sauce pan and add the onions and cabbage, tossing continually until the cabbage just starts to wilt.
Add a little salt and pepper, and fold the mint and coconut through. Take off the heat immediately and serve a pile on each plate alongside the salmon steak.
Serves 4 with rice as a meal.Lauraine Jacobs is the food writer for The Listener magazine
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