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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