Ingredients

• 150g/5oz salmon fillet
• squeeze lemon juice
• 2 tbsp white wine
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ¼ onion
• finely sliced
• 2 cloves garlic
• chopped
• 85g/3oz green beans
• cooked
• 2 tbsp soy sauce
• squeeze lemon juice
• to taste
• 200g/7oz basmati rice
• 1 large handful fresh coriander
• chopped
• 1 large handful fresh chives
• chopped
• 1 large handful fresh dill
• chopped
• 1 small handful fresh watercress
• chopped
• salt and freshly ground black pepper

Directions

• For the steamed salmon
• place the salmon into a bamboo steamer set over a wok half-filled with boiling water. Squeeze over the lemon
• add the white wine and season with salt and freshly ground black pepper. Cover tightly with a lid and steam for 6-7 minutes
• or until the salmon is cooked through.
• For the stir-fried green beans
• heat the olive oil in a wok
• add the onion and fry for 3-4 minutes
• or until softened but not coloured. Add the garlic
• green beans and soy sauce and stir-fry for 3-4 minutes
• or until the green beans are cooked with still a bit of crunch
• then squeeze over the lemon juice
• to taste.
• For the fragrant rice
• place the rice into a pan of boiling salted water and cook for 8-10 minutes
• or until the rice is tender. Drain well and then stir in the chopped herbs and watercress and season with salt and freshly ground black pepper.
• To serve
• pile the rice on to a serving plate
• spoon over the stir-fried green beans and top with the steamed salmon.