Home of the House-Proud

This month on ‘Home of the House Proud’, we’re celebrating everything that is steamed food. Steamed food is absolutely perfect for this time of year (as the sun begins to show its face) as it’s tasty, fresh and wholesome, it is also perfect if you’re sticking to a strict bikini diet! Each week, we’re going to bring you a couple of very tasty steamed recipes. These are predominantly for our Intellisteam machine but can be easily adapted for any other food steamer.

Sesame Salmon Noodles and Steamed Greens

Ingredients:

4x 125g (5oz) salmon fillets

4tsp toasted sesame oil

1tsp sesame seeds

4x 150g packs medium or thick ready-to-wok noodles

4 tbsp hot vegetable stock

150g (6oz) sugar snap peas or mangetout, halved

6 spring onions, thinly sliced

1 carrot, cut into fine strips

Sauce:

300ml (1/2 pint) coconut milk

2 tbsp sweet chilli sauce

1 tsp grated fresh root ginger

1 tbsp chopped fresh coriander

Method

• Brush salmon fillets with sesame oil and then sprinkle with sesame seeds. Arrange in back container. Empty the 2 packs of noodles into the rice tray and position above salmon. Add vegetable stock to noodles
• Position divider wall in front container. Mix vegetables together and put into compartment
• Pour coconut milk into sauce tray and stir in sweet chilli sauce, ginger and coriander. Place tray in remaining compartment
• Set time for salmon and noodles using the fish pre-set (20 mins). Set time for sauce using sauce pre-set (30 mins) then adjust to 18 mins. Set time for vegetables using leaf and pod vegetable pre-set. (15 mins)

Cooks tip:

1. Stir noodles before serving
2. If you prefer crunchier vegetables, adjust the pre-set time
3. Fish can be wrapped and cooked in cooking foil to retain juices and prevent surface protein

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!