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."
photo by Scarlett516
- Ready In:
- 45mins
- Ingredients:
- 13
- 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 3/4 ounce) package soba noodles or (1 lb) box whole wheat pasta
- 1⁄2 lb 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.
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!!
