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Lisa on goodhumblefoodie.com

Asian Style Steamed Salmon

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Ingredients Equipment Method

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

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

Method
 

  1. To prepare the sauce, combine shoyu, rice vinegar, oyster sauce, brown sugar, garlic, ginger, and lemongrass. Mix and set aside.
  2. 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.
  3. 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.
  4. 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!