Asian Steamed Salmon Recipes

ASIAN STEAMED SALMON

Steps:

• In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
• Coat a steamer basket with no-stick spray.
• Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
• Sprinkle with 1-1/2 tablespoons of the scallions.
• Carefully set the basket in the saucepan, making sure the basket sits above the water.
• Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
• Transfer the salmon, skin-side down, to a serving platter or individual plates.
• Drizzle with the remaining 1 teaspoon soy sauce.
• Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.

STEAMED ASIAN SALMON

Steps:

• Marinade: In a bowl or sealable bag, combine all the ingredients. 
.
• Salmon: Add the salmon to the marinade and coat well. Refrigerate for about 2 hours.
• Drain the steaks and pour the marinade into a small saucepan. Bring to a boil and simmer for about 5 minutes or until the sauce is syrupy. Set aside.
• Place the steaks, side by side, in a steamer (bamboo or a pan with holes on the bottom), placed on top of a pan of boiling water. Season with salt and pepper. Top the steaks with the green onions. Steam for about 8 minutes or until the desired doneness.
• Spoon the sauce over the salmon and serve with jasmine rice and green vegetables.

DANNY CHAN'S STEAMED SALMON WITH LEMON

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

OKASAN'S JAPANESE STEAMED SALMON

Steps:

• Quarter or halve salmon side. Set aside.
• Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
• Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
• Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.