Very good. We do not usually like steamed or poached salmon as well as we like it grilled or broiled, but we would make this again. I doubled the amounts for the marinade so we would have a little extra sauce. Served with fresh steamed asparagus and steamed rice (made with grated carrot and grated onion.
Excellent! The hot sauce is what intrigued me about this recipe and the hot sauce is what makes this recipe... it is tangy, a little sweet and has a kicking zing from the hot pepper sauce that is complimented by the zip from the ginger and bite from the garlic. I served this dish with steamed edamame, julienned carrots and brown rice and sprinkled the lot with raw green onion slices and coriander. I think that this marinade would also be great for tofu; marinate, drain then grill or saute. A winner in my book!
One of my favorite recipes for salmon. I use a black and decker flavor scenter steamer that sets with a timer rather than the bamboo setup. Impressive and delicious! Helped me get over my fear of messing up such a pricy cut of fish.
This is a version of a Vietnamese dish I grow up with. We don't use mirin, and we use lime and fish sauce instead of honey and soy, since in northern VN we don't eat very sweet. You can use different kinds of fish. I like mine with Thai basil.
This is really a winner for me as I love salmon. I took notice of mikekey's comments and doubled the marinade and am so glad that I did as that is what makes this meal, it is great. I steamed some broccoli and cauliflower as well as zucchini right alongside the fish which made it a one pot meal for me.