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Makes
1, but is easily doubled, trippled etc.
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Ingredients
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1
six ounce piece of wild salmon
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1
carrot, peeled, julienned, about 1/3 cup
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2
celery stalks, washed, trimmed julienned, about 1/3 cup
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1/2
onion, peeled and julienned, about 1/2 cup
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1 tablespoon
fresh ginger, very finely julienned
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1 tablespoon
soy sauce
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1 teaspoon
sake
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2 tablespoons
water
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1/4 teaspoon
honey
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sesame seeds, toasted
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cilantro
Directions
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Season the salmon with salt and let it sit for at least 20 minutes.
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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.
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In a shallow bowl mound the veggies and ginger. Pour in the soy, water, sake and then drizzle the honey over the veg.
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Place the bowl in the steamer and steam the veggies for 3 to 4 minutes.
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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.
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Top the salmon with toasted sesame seeds and cilantro. Serve.
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