Healthy Steamed Salted Salmon and Vegetables. Drizzle with oil; sprinkle with reserved lemon zest. Serve with Herbed Quinoa Pilaf and, if desired, lemon wedges. Great recipe for Healthy Steamed Salted Salmon and Vegetables. You might be given salted salmon as a gift in winter. When I get tired of just grilling it and eating rice or pasta with it I sometimes make this dish.

I made it a recipe this time. This dish appears very often to use up any leftover. Combine vegetable and fish broths in a saucepan, bring to a boil. You can cook Healthy Steamed Salted Salmon and Vegetables using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Healthy Steamed Salted Salmon and Vegetables

You need 3 of to 4 fillets Lightly-salted salmon.
It's 3 of leaves Cabbage.
You need 1 large of or 2 smalls Potatoes.
It's 1 of pack Enoki mushrooms.
It's 1 of pack Shimeji mushrooms.
Prepare 5 of cm long Carrot.
It's 1 of knob Grated ginger.
You need 1 tsp of Japanese dashi stock powder.
You need 50 ml of Cooking sake.
It's 50 of to 100 ml Water.
You need 1 of onion or japanese leek Vegetable for garnish.
Prepare 1 of giant oyster mushroons, bean sprouts or chinese cabbage Vegetable for garnish.

Arrange vegetables in a bamboo steamer, season with salt and pepper and place salmon on top. Salmon packets with vegetables: Cut the raw salmon into individual fillets and make a packet for each person. On each sheet of foil, put one salmon fillet, and your choice of zucchini, summer squash, asparagus spears, cherry tomatoes, or thinly sliced onion. Steamed Salmon is a healthy and nutritious method to prepare this delicate flavored fish.

Healthy Steamed Salted Salmon and Vegetables instructions

Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up..
Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves..
Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets..
Loosen the shimeji mushrooms and scatter on top with carrot..
Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.).
Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water..
After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this..
Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve..
Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel..
If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned..
When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating..

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. Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger. Serve immediately with stir-fried vegetables and noodles or rice. Place the vegetables and the salmon pieces, skin-side down, on the grill.