Asian Steamed Salmon Recipes

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ASIAN STEAMED SALMON



Asian Steamed Salmon image

Make and share this Asian Steamed Salmon recipe from Food.com.

Provided by Charlotte J

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb salmon fillet, cut into 4 pieces (1-1/4 lbs and 1/2 to 3/4-inch thick)
2 teaspoons low sodium soy sauce
3 tablespoons scallions, finely chopped
2 teaspoons fresh gingerroot, minced
1/8 teaspoon ground black pepper

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



Steamed Asian Salmon image

A recipe from Ricardo. This is so good. I steamed the marinated salmon in my steamer machine. But you can do it any way you want.

Provided by Boomette

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
2 teaspoons finely chopped fresh ginger
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
4 skinless salmon steaks, about 170 g (6 oz)
2 green onions, cut into 7 . 5-cm (3-inch)
salt and pepper

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



Danny Chan's Steamed Salmon with Lemon image

Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Two 1-pound salmon fillets
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 scallions, cut into 4-inch pieces
4 slices ginger
1 lemon
2 teaspoons sesame oil

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



Okasan's Japanese Steamed Salmon image

This recipe is easy to put together and very healthy! Be sure to cook the liquid long enough to reduce it and spoon it on top.

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Japanese

Time 25m

Yield 4

Number Of Ingredients 7

1 (1 pound) salmon side, bones removed with pliers
1 cup chicken broth
2 tablespoons minced fresh ginger root
1 tablespoon dried minced onion
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sesame oil

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.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 3.3 g, Cholesterol 48.9 mg, Fat 7.4 g, Fiber 0.2 g, Protein 21.6 g, SaturatedFat 1.5 g, Sodium 674.2 mg, Sugar 1.8 g

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