For a while I had an allergic reaction to salmon, but I kept eating it and built up a tolerance. :) One of my favorite meals growing up was my mom’s sinigang (soup) with salmon. It is a little sour from tamarind, spicy from a yellow pepper, and mmm.. so good. I promise to share that recipe one day.
For now, I’m going to share this very simple and delicious steamed salmon recipe. Unfortunately, I don’t use exact measurements, just eyeball it, but I will do my best and you can use your best judgement.
They say wild salmon is really good for you and it’s just better for the fish environmentally and so on.. I agree, it’s more humane and less fatty. However, I think fish oil is good for you and I happen to think farmed salmon tastes pretty darn good because it is more fatty. I might also be overcooking my wild salmon so I have to work on checking up on my salmon earlier than normal. So it’s up to you – buy farmed or wild.
For Peyman and I, I prepare about a pound of salmon, 2 fillets.
2 salmon fillets
fleur de sel or kosher salt
freshly ground black pepper
1T ginger, minced
2.5 T garlic, minced
2 stalks of green onion
This tastes better if you prepare it at least 4 hours before steaming, even better overnight.
Place fillet skin side down on steam plate.
Sprinkle salt and pepper over fish.
Slather the ginger and garlic over the fish evenly.
Top with green onion.
On high heat, bring water in the pot or wok to a rolling boil and make sure you have a steam rack in it.
Carefully place the steam plate in the pot, lower the heat to medium-low.
Cover and cook for about 10-15 minutes or until the fish flakes apart. Depending on the thickness of the fish, cooking times will vary.
It should be tender and custard-like.
Serve with steamed rice.
And top with more green onion.
Enjoy!Share on Facebook