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Prep time
10 minutes
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Cook time
50 minutes
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Serves
4
Author Notes
During busy weeks, I like to stick to simple meals, and this steamed salmon from Norway recipe is perfect for that. Steaming the salmon is a fantastic alternative to pan frying, offering a healthier option without compromising on flavor. I love using natural ingredients, and this dish combines the delicate taste of ginger and green garlic with the heartiness of potatoes and the umami richness of miso. Simple to make, this is a great choice for those busy days when you still want to enjoy a delicious, health-conscious dinner.
—Victoria Blamey
Test Kitchen Notes
This recipe is shared in partnership with Seafood from Norway.
—The Editors
Ingredients
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4
Norwegian salmon, 5-6 ounces each, skin on
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1 1/2 pounds
fingerling or baby potatoes
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Kosher salt
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Freshly ground black pepper
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Olive oil
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1 cup
vegetable or chicken stock
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1
1-inch piece of fresh ginger, peeled and grated
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6
cloves green garlic, sliced lengthwise and chopped finely
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2 tablespoons
white miso paste
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1 tablespoon
tahini
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1 teaspoon
Calabrian chili paste
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1/2
lemon
Directions
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Preheat the oven to 325°F. On a tray layered with parchment paper, place the fingerling potatoes, season them well and roast 25 minutes, or until fork tender.
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While the potatoes are cooking, make the sauce. Using a high-sided stainless steel pan with lid or a Dutch oven wide enough to accommodate a steamer rack, pour the vegetable stock, grated ginger and a third of the green garlic. Set the heat to medium high and place the steamer rack at the bottom.
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Season the salmon thoroughly and place them skin side down. Sprinkle the remaining green garlic on top, drizzle with olive oil and cover. Cook for 5-7 minutes at medium to high heat.
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Remove the salmon and the rack without turning off the heat. Whisk in the miso and tahini, add the Calabrian chili turn and off the heat.
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Plate the salmon with the potatoes and pour the sauce on top. Add a squeeze of lemon to taste. Enjoy immediately.
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