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    You are in: Home / Recipes / P.f. Chang-Style Steamed Sockeye Salmon Recipe
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    P.f. Chang-Style Steamed Sockeye Salmon

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    • on June 12, 2011

      We DOWNSIZE recipes: made modifications for diabetic heart patient: Used sesame oil rather than vegetable. For sauce, cut soy sauce by half, used low-sodium and upped the chicken broth to cover the consistency, then substituted splenda for the sugar (use 2 packets this time or it's bitter, float some scallion rings and serve as a condiment as well as drench. No salt on fish, use freshly ground pepper instead and toss in more of the scallions (I toyed with a cinnamon/nutmeg/allspice dusting but thought better of it -- maybe next time). I prefer parchment to foil and up the time a little (9-10 mins) to accommodate the steam loss compared to foil. Bring out and they'll continue to steam, just NO PEEKING! Superb! Will post photo. Haven't been to P.F. Chang's in years but this is a great beginning recipe that's easy to DOWNSIZE !!

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    Nutritional Facts for P.f. Chang-Style Steamed Sockeye Salmon

    Serving Size: 1 (570 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 548.3
     
    Calories from Fat 150
    27%
    Total Fat 16.6 g
    25%
    Saturated Fat 2.7 g
    13%
    Cholesterol 77.4 mg
    25%
    Sodium 2433.9 mg
    101%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 11.6 g
    46%
    Sugars 8.8 g
    35%
    Protein 49.2 g
    98%
    Detailed Nutrition Values About Nutrition Info

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