Recipe by Gerry sans Sanddunes
Fragrant, delicate ... and tasty
Top Review by Outta Here
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.
- 1 lb boneless skinless salmon fillet
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon honey
- 1⁄4 teaspoon hot sauce
- 4 cloves garlic, minced
- 1 green onion, minced
- chopped fresh coriander
Directions See How It's Made
- Rinse salmon and pat dry.
- Cut into 4 to 6 pieces.
- In medium bowl, whisk together mirim, soy sauce, ginger, honey, hot sauce, garlic and onion.
- Add salmon.
- Turn to coat both sides.
- Refrigerate 1 hour.
- Reserving marinade, place salmon in large steamer basket or bamboo steamer above boiling water in pot or wok.
- Cover and steam 8 minutes (or until fish flakes easily and interior is opaque.) Meanwhile, strain marinade into a small pot, discarding solids.
- Bring to boil over high heat and boil for 30 seconds.
- Place salmon onto serving plates and drizzle with marinade.
- Sprinkle with coriander.
- Serves 4 to 6.