Steamed Salmon Veg Rice Bowl Recipes
STEAMED SALMON & VEG RICE BOWL
This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
- Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
STEAMED SALMON AND VEGETABLES
I studied abroad and didn't have an oven. Since I usually bake salmon and didn't have an oven, I had to get creative with the stove and came up with this steamed version.
Provided by Jace
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a skillet with 1/2 inch water. Add frozen beans, turn heat to high, and allow beans to thaw and cook, about 10 minutes.
- Meanwhile, mince garlic, cut mushrooms and onion into slices, and slice orange into rings. Layer into the skillet in that same order and sprinkle Italian seasoning on top. Place salmon steaks on top and sprinkle heavily with seafood seasoning.
- Reduce heat to medium, cover, and cook until fish flakes easily with a fork, about 10 minutes. Serve with green beans.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 10.5 g, Cholesterol 50.4 mg, Fat 6.8 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 429.4 mg, Sugar 3.9 g
EASY STEAMED SALMON WITH VEGETABLES
Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.
Provided by L'amore il Cibo
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine hoisin and Sriracha in a small bowl; mix well with a fork.
- Place a steamer in water in a stir-fry wok; bring water to a boil.
- Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
- Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g
DOENJANG SALMON RICE BOWL
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Provided by Eric Kim
Categories weekday, seafood, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
- When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
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