Prep 25 mins
Cook 20 mins
Real Simple Magazine April 2005. Instead of steaming the salmon, you can wrap it in foil and bake it in a 400-degree oven for 10 minutes. This will also limit the fish smell in your kitchen.
- 4 skinless salmon fillets, 6 oz. each
- 3 tablespoons soy sauce
- 1⁄2 cup soy sauce
- 1 garlic clove, minced
- 1 tablespoon finely grated gingerroot
- 2 tablespoons shredded gingerroot
- 2 tablespoons rice wine or 2 tablespoons sherry wine
- 1⁄4 cup rice vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 2 tablespoons sliced scallions
- 1 (18 3/4 ounce) package soba noodles or 1 (1 lb) box whole wheat pasta
- 1⁄2 lb small green beans, sliced in half lengthwise
- Place the salmon in a shallow glass dish. Combine 3 t. of the soy sauce, the garlic, grated ginger, and 1 T. of the rice wine and pour over the salmon, turning to coat. Cover and marinate for 15 minutes in refrigerator.
- Place the vinegar, lemon juice, sugar, the remaining soy sauce, and the remaining rice wine in a small saucepan over low heat. Stir to dissolve the sugar, bring to a boil, and cook until reduced by half, about 3 minutes. Set the glaze aside and keep warm.
- Fill a large saucepan with 1 inch of salted water and bring to a boil. Remove the salmon from the marinade and place in a steamer basket that fits snugly over the pan. Scatter the scallions and shredded ginger over the salmon. Cover and steam over the boiling water for 4 minutes or until cooked through. Remove and keep warm.
- Cook the noodles according to package directions. Just before they are done, add the beans to the boiling water; strain. Serve the salmon over the noodles & beans, drizzled with the glaze.
This was delicious! My noodles only needed to cook for 4-5 minutes, so I threw in the green beans after 1 minute of the pasta boiling. I'll definitely have to make this again! I cooked this for ZWT4: Hot and Steamy Challenge.