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.

Salmon Steamed with Ginger
Photographed by Masaya Suzuki


Recipe by
Yumiko Izawa

Easy

Seafood

Vegetables

Quick

390kcal

15minutes

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

Directions

1

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.

2

Use a tawashi scrubber to scrub the skin of the ginger, then thinly slice it, along the grain, with the skin still on.

3

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.

4

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.

Advice

Serving this dish on the same plate it is steamed on will keep it nice and hot.