Steamed Wild Salmon with Ginger Veggie Broth

By thirschfeld
October 12, 2011
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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
  • cilantro
  1. Season the salmon with salt and let it sit for at least 20 minutes.
  2. 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.
  3. In a shallow bowl mound the veggies and ginger. Pour in the soy, water, sake and then drizzle the honey over the veg.
  4. Place the bowl in the steamer and steam the veggies for 3 to 4 minutes.
  5. 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.
  6. Top the salmon with toasted sesame seeds and cilantro. Serve.

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