Steamed salmon is a delicious and easy-to-make dish that’s an excellent source of protein and healthy fats. The combination of fresh ginger, garlic, and soy sauce enhances the natural flavors of the salmon, making it a flavorful meal.
Ingredients
- 2 salmon fillets (approx. 6 oz each)
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1-inch piece of fresh ginger, thinly sliced
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1 small red chili, thinly sliced (optional)
- Fresh cilantro leaves for garnish
- Lemon or lime wedges for serving
Instructions
- Prepare the Marinade:
- In a small bowl, mix together the soy sauce, rice vinegar, and sesame oil.
- Marinate the Salmon:
- Place the salmon fillets in a shallow dish or a resealable plastic bag.
- Pour the marinade over the salmon, ensuring it is well-coated.
- Add the ginger slices and minced garlic on top.
- Cover the dish or seal the bag and let it marinate in the refrigerator for at least 30 minutes.
- Steam the Salmon:
- Prepare a steamer pot or a large pot with a steaming rack.
- Fill the pot with water just below the steaming rack and bring it to a boil.
- Place the salmon fillets on a heat-proof plate and pour any remaining marinade on top.
- Place the plate on the steaming rack, cover, and steam for about 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish and Serve:
- Carefully remove the salmon from the steamer.
- Sprinkle the sliced scallions, red chili (if using), and cilantro over the top.
- Serve with lemon or lime wedges on the side for an extra burst of freshness.
Notes:
- Adjust the amount of soy sauce to reduce sodium if needed.
- You can also add vegetables like bok choy or broccoli to the steamer for a complete meal.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.