Steamed Salmon. Create a quick and flavorful broth for your salmon to steam in. Add water, lemon juice, white wine (optional), dried or fresh herbs, bay leaf, and garlic plus salt and pepper to the bottom of the pot. Steamed Salmon is a healthy and nutritious method to prepare this delicate flavored fish. A one-inch thick salmon fillet will steam in six to eight minutes and will be moist, flavorful and delicious. If you are steaming thicker fillets, add another three or four minutes to the cooking time for every half-inch thickness of salmon.
It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Drizzle the soy sauce, salt and pepper over the salmon.
Sprinkle with the scallions and ginger.
You can cook Steamed Salmon using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Steamed Salmon
- You need of Salmon.
- It's 1 of tpbs soya sauce.
- It's 1 of tpbs Sesame oil.
- Prepare of White pepper powder.
- It's 1 of tpbs water.
- Prepare Slices of ginger.
- You need of Chopped garlic.
Place haricots verts and corn in second bamboo basket, and stack on salmon basket. Finely grate over the lemon zest and squeeze over the juice. Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack.
Steamed Salmon instructions
- Wash the salmon and place it on the preferred plate.
- Put soya sauce, sesame oil, pepper powder, water, ginger and garlic all together in a bowl and mix it well..
- Pour the sauce over the salmon and put it to steam (15min- 20min ready to serve).
Meanwhile, Find a heatproof plate or nonreactive cake or pie pan that will hold the salmon fillets and will also fit in the steamer tray with about one-inch left around the edges. When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.