Monday, June 22, 2009

Steamed Salmon with Garlic and Ginger

Despite my grand plans to cook a dinner celebrating the completion of my Greenmarket Challenge, after a particularly wild weekend of birthday parties, I was ready to detox come Sunday night. This salmon recipe, while on the healthy side, adapted from Andrea Nguyen's Into the Vietnamese Kitchen, is a winner. By steaming the salmon until it is barely cooked through, the fish stays moist. The sauce is just bold enough to not overpower the fish.

Steamed Salmon with Garlic and Ginger
Serves 4

  • 4 6 oz. salmon fillets
  • 1 1/4 tsp sugar
  • Ground black pepper, to taste
  • 2 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. grapeseed oil
  • 3 cloves garlic, minced
  • 2-inch piece of ginger, peeled and minced
  • 3 scallions, thinly chopped

  1. Mix the sugar, pepper, oyster sauce, and soy sauce in a small bowl. Stir until sugar has dissolved.
  2. Heat oil in a skillet over medium heat. Add garlic and ginger and cook until fragrant, about a minute. Add sauce mixture and bring to boil. Remove from heat and add scallions. Take sauce off heat and let come to room temperature.
  3. Fill a saute pan with deep sides half way with water. Bring to a boil.
  4. Place salmon fillets in a cake pan (or other pan with sides that is smaller in diameter than the saute pan), Top salmon with sauce mixture.
  5. Carefully place pan containing the salmon in the boiling water and cover. Let salmon steam until it flakes with a fork, approximately 7 to 9 minutes.
  6. Carefully remove salmon pan from water and serve salmon with the sauce.

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