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26 June 2012

Salmon with ginger, lime and mushrooms

Salmon with ginger, lime and mushrooms

Stephanie Alexander
October 18, 2011 
Salmon with ginger, lime and mushrooms Photo: Marina Oliphant

With kitchen renovations underway, I have been having fun finding alternatives, come dinner time. Whilst the jaffle iron and the rice cooker have provided relief, the real breakthrough, however, has been learning to use the microwave. I am having fun experimenting. My salmon dinner this evening was a great success and I could not resist using up extra cooked tomato as a bed for the fish. I may have to return to this topic in a few weeks after I try some more ambitious dishes.


  • Serves 1
  • 1 tbsp extra virgin olive oil
  • 2 tsp lime or lemon juice
  • 1 tsp lime or lemon zest
  • 1 tsp grated ginger
  • 1 tsp chopped chives
  • sea salt
  • freshly ground black pepper
  • 1 x 200g piece fresh salmon
  • 2 Swiss brown mushrooms, thickly sliced
Combine oil, juice, zest, ginger, chives and salt and pepper in a bowl. Turn salmon in the mixture and leave for 10 minutes. Place mushrooms in a microwave-suitable container or on a dinner plate. Top with the fish and all the contents of the bowl. Cover tightly with plastic wrap and cook on full power for 4 1/2 minutes.

Enjoy with steamed beans and tomato sugo or a green salad.

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