our favorite steamed salmon

April 2, 2008 |  Category:   recipes savory

salmon.jpg

Whenever I’m looking for a change from the usual roasted, seared, or fried fish, I turn to this. It has many good qualities – delicious, fast, and healthy, plus easy cleanup due to the lack of splattering grease. It only requires a richly flavored steaming liquid and a nice piece of fish. The liquid can be flavored with just about any herbs or spices, and the fish can be of almost any variety. We prefer salmon because it stays buttery and moist even when fully cooked. Just make sure that you have a steamer that is big enough and you generously oil the bottom so the fish doesn’t stick.

Steamed Salmon

1 pound salmon filets
1 Tablespoon kecap manis (sweet soy sauce)
2 cups water
1/2 cup rice wine vinegar
1 stalk lemongrass, chopped
4 slices fresh ginger
1 orange, sliced
1 lemon, sliced
1 Tablespoon coriander seeds
1 Tablespoon black peppercorns

Season the salmon with salt and pepper and brush the kecap manis over the top.

Bring the remaining ingredients to a boil in your steamer. Oil the steaming tray and lay in the salmon. Put it into the steamer and reduce the heat and cover. Steam until the fish is cooked as much as you like – well done will still be nice and juicy and takes no more than 10 minutes.

Carefully remove the salmon from the steamer and serve immediately.

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