Steamed Salmon and Ginger

Salmon has a richness to it that you don’t get with many other fish, and you don’t need that much to make a meal from it.  I do find that it needs a sauce to help cut through the richness and add to the flavour – this recipe caught my eye for both those reasons.  I also like the idea of cooking lettuce on a griddle pan (cooking salad ingredients seems like one of those things that you shouldn’t be allowed to do!).

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Other than using the griddle pan for the lettuce, everything else cooks in the steamer.  I always cook rice this way (I’ll be writing a blog post on this in the future) and it’s a real bonus that the fish can also be cooked in the same vessel.  I took a peeled 2cm piece of ginger and grated it into a bowl and added 4 sliced spring onions followed by 2 tbsp of dark soy sauce.  I then added 3 pieces of salmon (approx. 350g), gave it a mix and left it for 5 minutes.  I then poured this into a separate bowl that had been lined with cling film and wrapped the fish up to make a parcel which you then pop into the steamer.  The cling film has a dual purpose – it ensures the fish cooks in the sauce to maximise the flavour and prevents the cooking odours permeating your whole house!

I steamed the fish for 15 minutes and served it on top of the cooked rice – just use your normal rice-cooking method.  About two minutes before the fish was cooked I brushed the lettuce with olive oil and cooked it on a hot griddle pan.  This must have tasted alright because my youngest sprog – normally highly suspicious of salad-related foods – tried it!

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mr b cooks

I'm a stay at home dad who cooks for his family. I'm passionate about preparing healthy food, that is simple and quick to make. My blog aims to share some of these recipes and ideas with you!

2 thoughts on “Steamed Salmon and Ginger”

  1. I usually steam salmon in the same way too except I would use light soy instead of dark soy sauce 🙂 I think steaming salmon really preserves its maximum flavour and healthy fats. Yum.

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