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Steamed ginger salmon
Curries, Asian-style
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Steamed ginger salmon

Serves: 2
Time to make: 25 mins
Total cost: $10.52 / $5.26 per serve

(at time of publication)

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.

    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.

    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

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Sarah Swain - Food writer, stylist and recipe creator
    First published: Feb 2010

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