Yummy Salmon, Mushy Veggies

Asian-Style Steamed Salmon. MMMMMmmmmm! I've been dying to try this one folks! It looked so good in the book its been on my "must-cook soon" list for awhile. It turned out great except next time I would definitely put the salmon on bottom (maybe sitting on the water chestnuts) and the veggies on top. The veggies got a bit too done for me and the rest of the family. This dressing is tasty and I think I'd make this to go with other things too.
Recipes cooked: 61
Recipes left: 112
Days left: 156

Jamie Oliver's Asian-style Steamed Salmon
Food Revolution pg. 250

serves 2
a large handful of broccolini or broccoli rabe
1 x 8-oz can of water chestnuts
a large handful of sugar snap peas
2 salmon fillets, skin on, scaled and bones removed (about 7-oz each, though I used more vegetables and only about 100 g fish)

a thumb-sized piece of ginger root
1 clove of garlic
1/2 a fresh red chile
1 scallion
2 tbsp soy sauce
3 tbsp olive oil
1 lemon

To prepare the salmon:
If you have a steamer basket, add water to a saucepan just below the level of the basket. If you don't but have a metal colander, add water about half way up a saucepan that will hold it. Put water on high heat to boil. Trim the ends off the broccolini. Drain water chestnuts in a colander or through the steamer basket. Add washed sugar snap peas. Lay the salmon fillets, skin side down, on top of them, then scatter the broccoli over. Cover the colander with aluminum foil and scrunch tightly around the edges to seal the steam in.

To cook your salmon and make your dressing:
Put the colander or steamer basket (with lid) over your pan of boiling water and let it steam for 8 to 10 minutes. While that's happening, peel and grate the ginger and half the clove of garlic into a small bowl. Finely slice your chile and scallion and add them to the bowl with the soy sauce and olive oil. Squeeze the juice from half a lemon into the bowl. Mix together with a spoon and set aside. After your salmon and vegetables have been steaming for 8 minutes, peel back the foil to check the fish it cooked through, it should flake apart.

To serve your salmon:
Divide the salmon, water chestnuts, and veggies between your plates or bowls. Give the dressing a quick stir and drizzle it over. Serve with the remaining lemon half, cut into wedges, for squeezing over.