Prep 5 mins
Cook 8 mins
Pair with a bottle of Riesling or Pinot Grigio
- 1 lb salmon fillet, cut into 4 pieces (1-1/4 lbs and 1/2 to 3/4-inch thick)
- 2 teaspoons low sodium soy sauce
- 3 tablespoons scallions, finely chopped
- 2 teaspoons fresh gingerroot, minced
- 1⁄8 teaspoon ground black pepper
- In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
- Coat a steamer basket with no-stick spray.
- Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
- Sprinkle with 1-1/2 tablespoons of the scallions.
- Carefully set the basket in the saucepan, making sure the basket sits above the water.
- Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
- Transfer the salmon, skin-side down, to a serving platter or individual plates.
- Drizzle with the remaining 1 teaspoon soy sauce.
- Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.
This was really good and so easy to make. It was the first time I'd ever made or eaten steamed fish, so I had my doubts that it would be tasty or that the husband would like it. He said I should make this again, so I'm happy, since he's picky about salmon and I'm always looking for new ways to make it, so he doesn't get bored with the same recipes all the time. Thanks.
I made this for DH for a late night snack b/c I had a small piece of salmon to use up and he loves Asian food. He said this was a very nice dish, but he would have rather some crushed red pepper or some Asian hot chili sauce to give it some kick and added flavor. Overall a nice recipe that just needs some tweaking. Made for PRMR