Steamed Salmon With Soy Glaze

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 3/4ounce) package  soba noodles or 1 (1 lb) box whole wheat pasta
• 1⁄2 lb  small green beans, sliced in half lengthwise

Directions

1. 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.
2. 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.
3. 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.
4. 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.