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Makes 1, but is easily doubled, trippled etc.
- 1 six ounce piece of wild salmon
- 1 carrot, peeled, julienned, about 1/3 cup
- 2 celery stalks, washed, trimmed julienned, about 1/3 cup
- 1/2 onion, peeled and julienned, about 1/2 cup
- 1 tablespoon fresh ginger, very finely julienned
- 1 tablespoon soy sauce
- 1 teaspoon sake
- 2 tablespoons water
- 1/4 teaspoon honey
- sesame seeds, toasted
- Season the salmon with salt and let it sit for at least 20 minutes.
- While the salmon is sitting set up your steamer, whether it be an Asian bamboo steamer or some other concoction. Bring the water to a boil.
- In a shallow bowl mound the veggies and ginger. Pour in the soy, water, sake and then drizzle the honey over the veg.
- Place the bowl in the steamer and steam the veggies for 3 to 4 minutes.
- Open the steamer and place the salmon, skin side down, onto the veggies. Put the lid back on and steam 4 to 7 minutes. Four minutes yielded a nice medium rare piece of salmon, while cooking a second piece to 7 minutes, rendered a nice moist piece of fish that was cooked just through. Realize the size and thickness of your fish may alter your cooking times.
- Top the salmon with toasted sesame seeds and cilantro. Serve.
- This recipe is a Community Pick!