Asian-style Steamed Salmon with Veggies
Kelly's friend, John, introduced us to this Jamie Oliver recipe, in which the salmon and veggies steam together in one pot and a spicy garlic-ginger-soy sauce is served over the whole shabang. Quick, easy, healthy and delicious. Serves 2, and can easily be doubled in one pot.
- Terry
INGREDIENTS
- a large handful of broccolini
- 8 oz can water chestnuts, sliced
- a large handful of sugar snap peas
- 2 salmon fillets, skin on, scaled and bones removed
- a thumb-sized piece of ginger root
- 1 clove garlic
- 1/2 fresh red chili (I use a green jalapeño)
- 1 scallion
- 2 Tbsp soy sauce
- 3 Tbsp olive oil
- 1 lemon
Sauce:
INSTRUCTIONS
Trim the ends of the broccolini. Drain the water chestnuts. Wash the sugar snap peas.
Fill a pot with 1" water and bring to a boil. Layer the ingredients in the steamer basket as follows: water chestnuts first, then sugar snap peas, then salmon fillets, skin side down, and finally the broccolini over the top of the fillets. Put the steamer basket into the pot of boiling water (water should be just below the bottom of the steamer basket) and cover the pot. Steam for about 8-10 minutes.
Sauce: grate the ginger and cut the garlic in half (I mince it), placing in a small bowl. Finely slice the chili and scallion and add them to the bowl with the soy sauce and olive oil. Squeeze the juice from half a lemon into the bowl. Whisk together and set aside.
When the salmon flakes apart with a fork, it's done. Divide the salmon, water chestnuts, and veggies between the plates or bowls. Give the dressing a quick stir and drizzle over everything. Serve the remaining lemon half, cut into wedges, on the side.