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Asian Style Steamed Salmon

Lisa on goodhumblefoodie.com
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1

Equipment

  • 1 Steamer 8-12 inch bamboo
  • 1 Wok or Skillet Slightly larger than steamer
  • 1 Chef Knife
  • 1 Large cutting board
  • 1 Piece of parchment paper enough to cover the bottom of the steamer
  • 1 Small liquid measuring cup

Ingredients
  

  • 1/4 lbs Salmon Skinless filet
  • 3 tbsp Rice vinegar for acid
  • 3 tbsp Shoyu for saltiness
  • 1 tbsp Brown sugar for sweetness
  • 1 tbsp Oyster sauce for umami
  • 1 clove Garlic sliced
  • 1/3 stem Lemon grass cut to chunks
  • 1 tbsp Ginger thinly sliced

For Vegetable Stir Fry

  • 2 tbsp grapeseed or coconut oil
  • 2 whole Shiitake Mushrooms Sliced, stem removed
  • 1/2 medium Red onion sliced
  • 1/2 cup Snap peas sliced

Instructions
 

  • To prepare the sauce, combine shoyu, rice vinegar, oyster sauce, brown sugar, garlic, ginger, and lemongrass. Mix and set aside.
  • Line steamer with parchment paper, creating a pouch shape. Place salmon filet inside. Pour sauce on top and gently rub the sauce all over the salmon.
  • In a wok or skillet, cover the bottom with water, but not to the point the water will touch the bottom compartment of the steamer. Heat up to a gentle boil, or when steam starts appearing. Place steamer directly on the water covered and allow steam for 10-12 minutes. Don't remove the lid. Once ready, set steamer aside and drain the water.
  • In the same skillet, sauté mushrooms, onion, and snap peas just enough to kiss the fire. Pour in sauce from the salmon and let reduce to a thicker consistency. Immediately remove the heat. Serve vegetable stir fry on top of the Asian style steamed salmon and enjoy with a side of rice!