Salmon & Vegetables

Card Color
Card Label
Recipe Name
Salmon & Vegetables
Preparation Time
Cooking Time
Total Time
Calories Per Saving

  • 4 Salmon fillets
  • 2 tbsp Mirin
  • 2 tbsp Honey
  • 1 tbsp Soy sauce
  • 1 tbsp Grated ginger
  • 4 cloves Garlic, peeled and crushed
  • 2 tsp Chilli sauce
  • 3 Spring onion, finely chopped
  • Small bunch Coriander, chopped
  • Preference Asparagus
  • Preference Broccoli
  • Preference Carrots
  • Preference Courgette
  • Step 1 Add the mirin, soy sauce, chopped spring onion, chopped coriander, honey, ginger, and garlic to a bowl and mix to create a marinade.
  • Step 2 Add the salmon to the bowl and coat thoroughly with the marinade.
  • Step 3 Refrigerate the marinated salmon fillets for 1 hour.
  • Step 4 Add 1 Litre of water to the steamer tray .
  • Step 5 Slice the vegetables in half lengthways.
  • Step 6 Add the marinated salmon to the lower tier of the steamer.
  • Step 7 Add the chopped carrots to the middle tier of the steamer.
  • Step 8 Set the timer for 15 minutes.
  • Step 9 After 5 minutes add the asparagus, courgettes and broccoli to the top tier of the steamer.
  • Step 10 Serve with a garnish of chopped spring onion, and a side of soy sauce for dipping.
Save Recipe

Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.