Salmon steamed with coconut, lemon, ginger- bok choy & wakame

Ingredients

4 x 120g fillets of salmon, pinboned, skin taken off- you panfry the skin separately

A small handful of wakame leaves, rehydrated by soaking in water for 10 minutes

12 large bok choy leaves

8-12 slices of lemon

4-8 tsp thick coconut cream

1 tbsp minced ginger

Salt and pepper or herbamare

Method

Line a bamboo steam or normal steamer with baking paper. Put the steamer in a large pan with some water in the bottom. Put on the heat to boil.

In your steamer place 3 bok choy leaves, mostly overlapping each other

Place you salmon on the bok choy leaves and then put 1-2 tsp coconut cream, 2-3 slices of lemon and 1 tsp of the ginger and season. Do this with all the salmon fillets. Place your rehydrated wakame in your steamer as well. When your water is boiling place your steamer on and put on the lid. Steam for 4 minutes. Should be still a bit pink in the middle. While your salmon is steaming put your salmon skin in a pan and cook 1 minute or so on each side until golden and crispy. Serve up with extra steamed veg if you like.