74 Lime and ginger glazed salmon with coriander rice Oven setting: CircoRoasting, VarioSteam METHOD and FullSteam For the lime and ginger glaze,place marmalade, lime juice, sugar, soy sauce, garlic, ginger, chilli and Serves: 4 lemongrass into a small saucepan; cook, stirring over Preparation time: 20 minutes a low heat until ingredients are well combined and Cooking time: 20 minutes marmalade has dissolved. Increase heat to medium Level of difficulty: Medium and simmer, stirringoccasionally, for 8–10 minutes or until glaze has thickened. Remove from the heat and stir in coriander. Set aside to cool for 5 minutes. INGREDIENTS 4 x 200g salmon fillets, skin removed Preheat oven on CircoRoasting to 220°C, with a Steamed Asian greens to serve medium level of steam. Pour rice and water into solid stainless steel steamer LIME AND GINGER GLAZE tray. Place tray in your oven and and cook on FullSteam 1/3 cup lime marmalade at 100°C for 18–20 minutes or until rice is cooked. Stir 2 tbsp lime juice through coriander and season with salt and pepper. 1 tbsp brown sugar 1 tbsp soy sauce Brush salmon liberally with prepared glaze; place on a wire rack over the multipurpose pan or roasting dish. 1 garlic clove, crushed Slide tray in to shelf level 2 and cook for 4 minutes: 2 tsp finely grated ginger brush with more glazeand cook for a further 3–4 ¼ tsp dried chilli flakes minutes until salmon is cooked to your liking. ½ stem lemongrass, finely chopped 1 tbsp finely chopped coriander Serve salmon with coriander rice and steamed Asian Greens. CORIANDER RICE 1 cup basmati rice NOTE 1½ cups water A firm white fish such as Ling or John dory could be ¼ cup roughly chopped coriander substituted for the salmon. Salt and freshly ground black pepper THE NEFF AUSTRALIA COOKBOOK MAINS