- 1 cup Chicken Brothlow-sodium
- 1/2 cup fresh Shiitake Mushroomsrinsed and sliced (or substitute dried shiitake mushrooms)
- 1 Tablespoon fresh Gingerminced (or 2 tsp ground)
- 1/4 cup Scallionsgreen onions, rinsed and chopped
- 1 Tablespoon Soy Saucelite soy sauce
- 1 Tablespoon Sesame Oiloptional
- 12 oz Salmon Filletsalmon fillet, cut into 4 portions (3 oz each)
- to taste Sea Salt
- 1 medium LemonJuiced
PREPARE THE INGREDIENTS
Rinse all the ingredients and then slice shiitake mushrooms and the fresh ginger, chop the scallions (green onions), and finally cut salmon fillet into 4 portions - 3 oz each
PREPARE THE SAUCE
Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional - but will add more flavor) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes
COOK THE SALMON
Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
Serve one piece of salmon with ¼ cup of broth. Add sea salt to taste. Add lemon juice to taste
Asian-style Steamed Salmon is one of the healthiest recipes I have. Apart from low-calorie intake, it is used for some slimming programs or vegetarian lifestyles.
Content on this recipe…
- Did you Know?
- About Asian-style Steamed Salmon
- Health Benefits
- Steamed Salmon is Great for Weight-Loss Diets
- Can I freeze or refrigerate Steamed Salmon?
- Notes and Tips
This Cantonese classic will impress you. Salmon fillets are perfect for this recipe as they provide the moisture and tenderness of the freshest salmon. Enjoy a variety of flavors with each mouthful because of a mixture of ginger, soy, and green onions. Trust me, Asian-style steamed salmon is the perfect recipe for a low-calorie meal, or if you are on a weight loss diet. Follow the straightforward steps from the recipe and you’ll soon be dining “a la mode” with this irresistible steamed salmon recipe.
I can’t say enough goodies about salmon. It’s rich in omega-3 fatty acids along with B vitamins, potassium, and antioxidants. Because studies have shown that it reduces the danger of heart condition, the American Heart Association recommends eating fish like salmon twice every week. Not only that, but it’s a also great source of lean protein, packing in 22- to 25-grams of protein per 3.5-ounce serving. It’s not all about nutrition, either. Salmon features a mild flavor and flaky texture that creates it tastes good with almost anything. You’ll encrust it in pistachios, cook it with wine and garlic, or turn it into this recipe for Steamed Salmon with Sweet Ginger Soy Glaze. It works as well with Asian-inspired flavors!
Frequent salmon consumption may help reduce symptoms of hysteria and depression, protect fetal brain health in pregnancy, and reduce the danger of age-related memory problems.
Consuming salmon may assist you to control your weight by reducing appetite, boosting your metabolism rate, increasing insulin sensitivity, and burning belly fat.
Salmon may be a nutritional powerhouse that gives several impressive health benefits.
Consuming a minimum of two servings per week can assist you to meet your nutrient needs and reduce the danger of several diseases.
Also, salmon is tasty, satisfying, and versatile. Including this fatty fish as a daily part of your diet may improve your quality of life. The recipe for Asian-style steamed salmon is used quite a lot for slimming programs.
Salmon recipes often require generous portions of salmon chunks or slices. It’s sometimes inevitable to possess leftovers. Due to the nutritional value of salmon, discarding leftovers isn’t a practical solution. It is best to keep it for future consumption and preserve its carboxylic acid omega-3 content.
Cooked salmon is often frozen, but it depends on how it has been cooked. It’s best to freeze salmon that was cooked with the smallest amount of additional ingredients in it, like sauces and condiments. For best results, cooked salmon must be placed on the edges or bottom part of the freezer for immediate freezing. This is often to stop the water content of the fish to exude and crystalize during freezing.
What’s good with freezing cooked salmon is you get obviate the stink compared to frozen raw salmon. Frozen-cooked salmon can last 6-9 months within the freezer. If you want to just refrigerate steamed Salmon, you can do it for up to 5-6 days.
- Fresh, wild salmon may be a seasonal catch, meaning, buying it at the height of its season ensures the freshest fish and therefore the widest variety.
- When you’re picking out your salmon, search for a fillet that’s moist and glistening. The flesh should be slightly resilient and firm when lightly pressed. Like most fish, it’s best to cook it on an equivalent day it had been purchased. If you are doing a purchase ahead, keep it in the refrigerator or cooler with ice.
- Texture, firmness, and oil content vary counting on the species of salmon. Generally, the upper the oil content, the stronger, more richly flavored the salmon will be.
- To select the simplest salmon, consider your required flavor preference and preferred cooking method.
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