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Dressing: Mix well lemon juice, garlic, 2 tbsp.
water and 2 tbsp. olive oil. Season with salt and pepper.
Place salmon fillets on a plate and spread ginger and lemon peel on it.
Place a metal bowl in a wok or a large, shallow saucepan. Fill with
water 5 cm high and bring to a boil. Place the plate with fish on the
dish and steam covered for 10 minutes.
Remove the dark green of the onions, wash and cut the rest into long
pieces. Fry in 1 tbsp. olive oil 3 minutes. Divide tomatoes into
quarters.
Marinade rocket, tomatoes and onions with the dressing.
Season salmon fillets with salt and pepper and serve with the vegetables. |
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