Ethnic and fusion recipes
Steamed salmon with vegetables and soy sauce
5 (1)
30 min
Serves 2
Japanese
Ingredients
- 2 salmon fillets, about 1 inch thick 2 salmon fillets, about 1 inch thick
- 1 spring onion, cut into 3 inch long pieces 1 spring onion, cut into 3 inch long pieces
- 2 potatoes, peeled and cut into 1/3 inch thick pieces 2 potatoes, peeled and cut into 1/3 inch thick pieces
- 2 carrots, peeled and cut into 1/3 inch thick pieces 2 carrots, peeled and cut into 1/3 inch thick pieces
- 1 stick celery (cut into 1/2 inch thick pieces) 1 stick celery (cut into 1/2 inch thick pieces)
- 1 medium onion, halved 1 medium onion, halved
- 3-4 whole black pepper corns 3-4 whole black pepper corns
- For the soy / mirin sauce For the soy / mirin sauce
- 4 tbsp light soy sauce 59 ml light soy sauce
- 2 tbsp mirin (Japanese rice wine) 30 ml mirin (Japanese rice wine)
Method
Make the soy / mirin sauce
In a small bowl over medium low heat add the soy sauce and mirin and cook for 15 to 20 minutes, until the sauce is reduced slightly, Remove and set aside.
Cook the vegetables
Put all chopped vegetables (potatoes, carrots, celery and onion) and black pepper corns in a pot. Cover with water and season with salt. Cook until the potatoes are cooked but still firm. Remove and set aside.
Steam the salmon and spring onion
While the vegetables are cooking, steam the salmon fillets and spring onion in a bamboo or other steamer for 10 minutes.
Assemble the dish
In a soup dish, large enough to hold the salmon fillet, add half of the boiled vegetables. Drizzle over some olive oil and season lightly with salt. Top with the steamed fillet of salmon. Garnish with the steamed spring onion and pour over the salmon steak half of the soy mixture.
In a small bowl over medium low heat add the soy sauce and mirin and cook for 15 to 20 minutes, until the sauce is reduced slightly, Remove and set aside.
Cook the vegetables
Put all chopped vegetables (potatoes, carrots, celery and onion) and black pepper corns in a pot. Cover with water and season with salt. Cook until the potatoes are cooked but still firm. Remove and set aside.
Steam the salmon and spring onion
While the vegetables are cooking, steam the salmon fillets and spring onion in a bamboo or other steamer for 10 minutes.
Assemble the dish
In a soup dish, large enough to hold the salmon fillet, add half of the boiled vegetables. Drizzle over some olive oil and season lightly with salt. Top with the steamed fillet of salmon. Garnish with the steamed spring onion and pour over the salmon steak half of the soy mixture.
Cook's notes
Mirin is a Japanese rice wine, widely used in Japanese cooking. You can substitute 1 tablespoon of mirin with 1 tablespoon of Chinese rice wine and 1 teaspoon of sugar.
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