- 150g/5oz salmon fillet
- squeeze lemon juice
- 2 tbsp white wine
- salt and freshly ground black pepper
- 1 tbsp olive oil
- ¼ onion, finely sliced
- 2 cloves garlic, chopped
- 85g/3oz green beans, cooked
- 2 tbsp soy sauce
- squeeze lemon juice, to taste
- 200g/7oz basmati rice
- 1 large handful fresh coriander, chopped
- 1 large handful fresh chives, chopped
- 1 large handful fresh dill, chopped
- 1 small handful fresh watercress, chopped
- salt and freshly ground black pepper
- For the steamed salmon, place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon, add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes, or until the salmon is cooked through.
- For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans are cooked with still a bit of crunch, then squeeze over the lemon juice, to taste.
- For the fragrant rice, place the rice into a pan of boiling salted water and cook for 8-10 minutes, or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper.
- To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and top with the steamed salmon.