Australia is a country surrounded by water, making local chefs experts on seafood dishes. I came across a delicious recipe by Curtis Stone and asked my Melbourne mate Gill to adapt with what we had in our kitchen.

2 fresh Salmon Fillets
2 bunches of Bok Choy
1 bunch Asparagus
fresh Coriander
1 tsp Olive Oil
2 cloves Garlic, finely chopped
2 Tbsp fresh Ginger (peeled and finely chopped)
1 small red chili (seeded and finely chopped)
1/4 cup Lemon Juice mixed with 1 tsp each Brown Sugar and Butter
1/4 cup Soy Sauce
zest of one Lemon

Heat oil in a medium saucepan. Add garlic, 1 tbsp ginger, chili and stir over a low heat for 2 minutes. Add the lemon juice mix and soy sauce, then cook for another 4 minutes until glaze thickens. Add coriander, lemon zest and remaining ginger and remove from heat.


In a large non-stick frying pan heat oil over medium heat. Remove skin from salmon (if any) and season with salt and pepper. Cook the salmon fillets until golden brown then flip. Remove salmon to a foil lined oven tray. Spoon a generous layer of glaze over each fillet and place in oven for 2-3 minutes until glaze is caramelized. Reserve remaining glaze.


Steam the bok choy and asparagus until tender (about 3 minutes). Place the bok choy on plate and salmon fillets over top. Spoon remaining glaze over top and season with coriander. Serve with lemon and white wine – I recommend a good Sauvignon Blanc.

Serves 2: prep time 10 minutes, cooking time 30 minutes


by Alicia Taggio