Steamed ginger salmon
(at time of publication)
- 2 pak choy or spinach leaves, trimmed
- 6 very thin slices root ginger
- 2 spring onions, finely chopped
- 2 salmon fillets, skin removed
- 2 teaspoons sesame oil
- 1 tablespoon salt-reduced soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon water
- ½ teaspoon sugar
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.
- 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.
See How to cook: Steaming for more steaming tips.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 1g
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