Salmon is the best right? Just look at it.
What a Beauty…
It is without a doubt my favourite fish. It’s lovely steamed, baked, poached, grilled… and it’s so unbelievably healthy! and As we have seen with my Grilled Wasabi Salmon it works really well with Asian flavours! Win!
Having the basics from the Asian kitchen in your kitchen is the best way to be able to whip up something flavourful, healthy and quick in no time at all.
I always have soy, of course, but light and dark as their flavours are so different. I always try to have garlic, ginger, chili, oyster sauce and a mix of dried and cupboard fresh noodles and then all you need to do is grab some greens and you’re set! Other extras I love are Japanese Rice Wine Vinegar, wasabi and sesame oil.
I would also recommend getting a bamboo steamer. It is the easiest and healthiest way to steam Asian greens and also can be used to make this salmon! Just ignore the oven and foil, and steam for the same amount of time. Steaming keeps in flavour and nutrients, so you aren’t adding extra fats, or loosing nutrients into boiling water. I just only have one steamer, so I choose to do my greens in it! They are literally 4 dollars from Asian supermarkets and worth the investment!
These ingredients are so readily available, and always very cheap. It is simply a matter of combining and creating; then adding a protein of some kind, greens and noodles if you wish and you have a fresh healthy dinner, always in less than 30 minutes. Eat your heart out Mr Oliver!
This again, is a recipe that almost needs no recipe. But it is one I make so often that I thought I must share it with you, as its one that once you make and master, you will pull out for all occasions.
It is amaze with salmon, but I imagine it would be great with tofu as well for our vegetarian friends?
The use of foil or paper to steam the fish makes it moist and all the Asian flavours seep into the flesh and make a wonderful sauce. This is why I also say skin off fillets, as the skin does not crisp up and becomes soft, but this is my personal preference, not a fan of soggy skin…!
The amounts here are again a guide; if you love garlic add more! If you don’t enjoy ginger, add less or none!
I have made the recipe for one, as this is how I often make it! But as per my others, it is so easy to simply increase the recipe for more people.
The Salmon Ready for the Oven
Impressive Asian Salmon with Steamed Sesame greens
1 salmon steak, around 200 grams, ideally skin off
1 small clove of chopped garlic
Thumbnail sized piece of fresh ginger, skin off and sliced finely
Fresh chili- as much as you like, finely chopped
1-2 tablespoons light soy sauce
1 teaspoon sesame oil
2 shallots, finely chopped
1 lemon
Greens
1 bunch of bok choy or your favourite greens
1 tablespoon of sesame oil
½ tablespoon of light soy sauce
- Heat oven to 190 degrees.
- Take a sheet of foil large enough to encase your salmon in like an envelope. Drip a little sesame oil under the fillet, and place the fillet in the centre. Slightly bend the edges of the foil so when you put the liquid in it doesn’t spill straight out.
- Drizzle a little more sesame oil onto the fillet, along with half of the soy sauce.
- Top with the chili, garlic, ginger and a squeeze of lemon
- Slice a few thin rounds of lemon and place on top.
- Sprinkle the shallots, and top with the remaining soy!
- Get the foil and enclose the fish- the idea is to close the parcel so no steam escapes at all; like an envelope.
- Place on a tray for 15-20 minutes depending on how you like your salmon. I normally do 15, and then let rest for a few mins out of the oven.
- Meanwhile, place your bamboo steamer over a pot of simmering water. Pop in a small plate, with enough room on the sides so steam will still come up and cook the greens!
- Place your chopped greens on top, and drizzle with the sesame oil and soy.
- Steam for 3-5 minutes, depending on how many greens you have. Cook to your liking!
Remove Salmon from the foil, and the lemon slices, add Greens and serve!
YUM.
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