Ginger Steamed Salmon

Ginger Steamed Salmon - Food, Fun, Whatever !!

I made this recipe a couple years ago with Tilapia and it was ok – this was definitely better but that might have been the side dish as well. Inspirational recipe: Steamed Tilapia with Ginger & Scallions.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

Laid the salmon fillet, skin-side down, in the steamer basket with water underneath.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

Julienne scallions (green onions), cucumber, and ginger root.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

Laid julienne ginger root on top of the salmon fillet – brought the water up to a boil then dropped the temperature to a steady simmer and steamed the salmon for approximately 10-minutes, until the fish flaked.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

While the fish steamed – Side dish: Top Ramen cooked yakisoba-style. Boiled two packages of ramen noodles in 1 1/2c water, just enough water to cook the noodles.

Ginger Steamed Salmon - Food, Fun, Whatever !!

Remove cooked noodles from wok.

 

In hot wok, tossed in baby spinach with a touch (maybe 2 tsp) of peanut oil to sauté until just wilted.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

Return noodles to pan and add in one and 1/2  of the seasoning packets from the Top Ramen packages.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

 

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

Sprinkle with roasted sesame seeds and toss.

 

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

The salmon finished steaming – let it rest during the final step.

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

In a small skillet – heated 2 Tbsp peanut oil, 2 Tbsp  sake, 2 Tbsp soy sauce, and a drizzle of sesame oil – brought up to a boil and let bubble for a few minutes while plating. 

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

 

Ginger Steamed Salmon - Food, Fun, Whatever !!

 

 

Plated: Spinach Yakisoba topped with steamed salmon, julienne scallions, then poured over the hot soy sauce / sake / sesame oil combination.  Garnish with julienne cucumber on the side.

This was good the first time I made it but was even better this time. The sauce is what pushes up the flavor profile. The yakisoba side worked well, especially with the sauce.

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