With the onset of Spring it is time to eat a little lighter. This simple Steamed Salmon with Ginger & Shiitake Mushrooms certainly hit the brief. Low fat, full of flavour and deliciously fragrant, it was a breeze to make, even the most basic of cooks could knock this one out of the park.
This recipe is for two portions as that is all the room I had in the steamer. If you would like to prepare for four simply double the recipe. Or leave the kids out of this one…..
Prep time: 15 Minutes
Cooking time: 12 Minutes
$$ Medium Budget
2 x 200gm salmon fillets, skin off and pin boned
3cm piece of ginger, sliced thinly and then cut into matchsticks
2 spring onions, sliced in to batons and then finely julienned, green tops reserved for garnish
1 red chilli, halved, seeds removed and finely julienned
1 punnet of shiitake mushrooms, sliced
1/4 cup of light soy
1/4 cup of rice wine vinegar
1 tbs of Mirin
2 tsp of fine caster sugar
2 tbs of peanut oil
1 tsp of sesame oil
Coriander leaves for garnish (along with the green spring onion tops)
Steamed Jasmine rice to serve
Asian greens to serve
For this Steamed Salmon recipe I used a two tiered bamboo steamer with a small plate in each basket. I don’t have a steam oven so can’t confidently adapt the recipe but I am assuming that if you have one, you will be able to adapt it yourselves.
In a small bowl combine the soy, vinegar, mirin and caster sugar. Whisk until the sugar has dissolved and set aside.
Place your coriander leaves and spring onion tops in a small bowl with ice cold water to crisp up. Drain before serving.
Pour about 1 1/2 – 2 inches of water in the bottom of a wok. Place a small plate with a bit of a lip in each steamer basket and scatter over the shiitake mushrooms. Lay the fish fillets over the mushrooms and then top with the ginger, chilli and white spring onion. Use your finger tips to toss them lightly before hand so that there is a nice even pile on each salmon fillet.
Bring the water in the wok to a low simmer and place the baskets on top. Place a lid on and steam for about 6 minutes. Remove the lid and the top tier of the steamer and divide the sauce over the two steamed salmon fillets and then pop the tier and lid back on and steam for a further 6 minutes.
Just before serving, heat the peanut oil and sesame oil until just smoking.
To serve divide the rice between two plates and gently lay the steamed salmon fillets alongside. Scatter over the shiitake mushrooms, pour over any sauce left behind and then drizzle the sizzling hot oil over the top of each fillet. This will really release the flavours of the ginger, spring onion & chilli. Top the steamed salmon with the coriander and spring onion garnish and serve with steamed Asian greens. Delicious!
Do you have loads of leftover Spring Onions? You may like to make this…..