Salmon Bok Choy and Mashed Potato

One of my favorite meals, last night I cooked the whole thing in the Thermomix and it was too easy but best of all minimal washing up! This recipe looks like alot of work, but it's not. While the potatoes are cooking you can be just sitting back relaxing with a nice glass of wine. You then just have to throw the marinade together and steam the fish.

Mashed Potato

250g milk

1kg floury potatoes, peeled and cubed into 2 cm pieces

Plain Yogurt (2 heaped spoonfuls)

Method

Place milk and potatoes into TM bowl

Cook for 20-25 minutes at 100 degrees on speed 1. Make sure potatoes are well cooked before mashing.

Insert Butterfly. Add the yogurt and mash for 20-30 seconds on speed 3-4.

Chilli Marinade for Salmon

Ingredients

Lemon Zest

2 tbsp Ginger

1 tbsp of Coriander

1 small red chilli

20 grams EVOO

30 grams fresh orange juice

30 grams tamari

30 grams honey

Method

Put lemon zest, 1 tbsp ginger and coriander in the TM bowl and chop for 3-5 seconds on speed 7 and set aside. Add olive oil, chilli and remaining ginger and saute for 2 minutes at 100 degrees on speed 1 with the MC off. Add orange juice and cook for 2 minutes at 100 degrees on speed 1 with the MC off. Add soy sauce and honey and cook for 4 minutes at 100 degrees with the MC off. Remove glaze and set aside, add lemon/ginger/coriander.

Salmon and Bok Choy

Place salmon fillets on the top tray of the Varoma lined with baking paper. Pour the glaze over the top. Add 500g water to the TM bowl and place Varoma on and cook for 15 minutes at Varoma temperature on speed 4.

Add Bok Choy into bottom tray of the Varoma and cook for a further 5 minutes at Varoma temperature on speed 4. (cooking time will vary depending on size of salmon fillets.)