Salmon Steamed with Ginger
When you steam ginger, its spiciness mellows, yet it still has a warming effect on the body. Steaming also reduces the fishiness of salmon. It is delicious to dip the bread into the excess, umami-rich sauce left over from steaming.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 2 slices salmon (fresh/filleted)
- 1 head broccoli
- 2 pieces ginger
- Dried red chili (seeds removed and chopped into rounds), as needed
- 1 tbsp sake
- 3 tbsp olive oil
- 400 ml water
- Salt, a pinch
Sprinkle the salmon with 1 tbsp of sake. Break the broccoli into florets, then peel a thick layer off of the stem and cut it into easy-to-eat pieces.
Use a tawashi scrubber to scrub the skin of the ginger, then thinly slice it, along the grain, with the skin still on.
Pour the olive oil onto a heat-resistant plate, then add the salmon and broccoli. Sprinkle with salt, then place the sliced ginger on the salmon and sprinkle with dried red chili as desired.
Pour the water into a frying pan, then add the plate of ingredients, cover, and heat over medium heat. Steam for 7-10 min, or until the salmon is cooked through.
Serving this dish on the same plate it is steamed on will keep it nice and hot.