Steamed Salmon With Soy Glaze

Name: Steamed Salmon With Soy Glaze
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 skinless salmon fillets, 6 oz. each; 44.37 ml soy sauce; 118.29 ml soy sauce; 1 garlic clove, minced; 14.79 ml finely grated gingerroot; 29.58 ml shredded gingerroot; 29.58 ml rice wine or 29.58 ml sherry wine; 59.14 ml rice vinegar; 29.58 ml lemon juice; 14.79 ml sugar; 29.58 ml sliced scallions; 531.55 g package soba noodles or 453.59 g box whole wheat pasta; 226.79 g small green beans, sliced in half lengthwise

Submitted by JackieOhNo!

"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."

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photo by Scarlett516

Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

4 skinless salmon fillets, 6 oz. each
44.37 ml soy sauce
118.29 ml soy sauce
1 garlic clove, minced
14.79 ml finely grated gingerroot
29.58 ml shredded gingerroot
29.58 ml rice wine or 29.58 ml sherry wine
59.14 ml rice vinegar
29.58 ml lemon juice
14.79 ml sugar
29.58 ml sliced scallions
531.55 g package soba noodles or 453.59 g box whole wheat pasta
226.79 g small green beans, sliced in half lengthwise

directions

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.

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Reviews

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.

Scarlett516

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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