Steamed ginger salmon
Ingredients
- 2 pak choy or spinach leaves, trimmed
- 6 very thin slices root ginger
- 2 spring onions, finely chopped
- 2 salmon fillets, skin removed
- Dressing
- 2 teaspoons sesame oil
- 1 tablespoon salt-reduced soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon water
- ½ teaspoon sugar
Instructions
1 Place pak choy or spinach leaves in a colander. Pour over boiling water until just softened.
2 Place ginger and spring onions atop each salmon fillet. Wrap each fillet in wilted pak choy or spinach leaf.
3 Place salmon bundles in a steamer (bamboo steamers are traditionally used for this type of dish but any will work).
4 Fill a pan with boiling water ready to place steamer on top. Ensure steamer is a snug fit on top of pan. Cover with a lid. Steam for 10-15 minutes.
5 The fish is done when it is a pale pink colour and it flakes easily when broken with a fork.
6 Place dressing ingredients in a pan and bring to a boil. Serve with salmon and steamed rice or noodles.
Nutrition Info (per serve)
Kilojoules 1330kJ
Calories 318cal
Protein 43g
Total fat 14g
–Saturated fat 3g
Carbohydrates 5g
–Sugars 4g
Dietary fibre 1g
Sodium 370mg
Calcium 60mg
Iron 2mg
Variations
- Make it gluten free: Use a gluten-free soy sauce, or tamari.
- This recipe can be made with a firm white fish. You can also add finely shredded lemongrass to the spring onions.
HFG tip
See How to cook: Steaming for more steaming tips.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Free newsletter
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us