Steamedsalmonsteaksthaistyle Recipes

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EASY STEAM CHICKEN



Easy Steam Chicken image

This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.

Provided by HANNAKRISTINA

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
1 cup salt
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro

Steps:

  • Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
  • Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
  • Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g

STEAMED SALMON



Steamed Salmon image

Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 2

1 center-cut boneless salmon fillet (4 ounces), skin on
Lemon wedge, for serving

Steps:

  • Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.

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.

STEAMED SALMON STEAKS, THAI STYLE



Steamed Salmon Steaks, Thai Style image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. I keep stainless steel folding steamer inserts on hand, one for saucepans, and one for a large skillet. One could also put a round wire rack in a large skillet, and take two 18-inch long sheets of aluminum foil and fold each twice lengthwise for reinforcement; if the two long aluminum foil strips are laid like a big "X" across the wire rack before placing the plate holding the salmon steaks, it will be easier to remove the plate after cooking. Preparation time includes marination time.

Provided by KateL

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil or 1 tablespoon canola oil
2 shallots, peeled and thinly sliced
2 inches fresh ginger, peeled and julienned (cut 1-1/2-inchx1/8-inchx1/8-inch)
4 garlic cloves, slivered
1/4 cup light brown sugar
1/4 cup Thai fish sauce (Nam Pla)
24 ounces salmon steaks (4 steaks)
fresh cilantro leaves, for garnish

Steps:

  • In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic. Cook for 1 minute, until very aromatic but not browned.
  • Add the brown sugar and fish sauce and cook for 5 minutes.
  • Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce. Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
  • Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
  • Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
  • Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
  • Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.

Nutrition Facts : Calories 411, Fat 21.9, SaturatedFat 4.2, Cholesterol 100.3, Sodium 1497, Carbohydrate 16.7, Fiber 0.1, Sugar 13.9, Protein 35.2

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.

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