Asian Steamed Salmon Food

SUPER-SPEEDY STEAMED SALMON

Steps:

• Peel the onions, halve and deseed the pepper, then finely chop both. Halve, deseed and finely chop the chilli. Pick the basil leaves and finely chop the stalks.
• Heat 1 teaspoon of olive oil in a large, deep frying pan over a medium heat, add the basil stalks and chopped veg and cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
• Pound the fennel seeds in a pestle and mortar or bash with the base of a pan until fine, then add to the pan with the bay leaf.
• Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
• Halve the cherry tomatoes and add to the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
• Drizzle the salmon with extra virgin olive oil and season lightly with sea salt and black pepper.
• Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
• Finely grate over the lemon zest and squeeze over the juice.
• Cover the pan with a lid or tin foil, and cook on a low heat for 12 to 15 minutes, or until the couscous has fluffed up and the salmon is just cooked.
• Top each salmon fillet with 1 tablespoon of yoghurt, drizzle with extra virgin olive oil and season with salt and pepper.
• Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.

STEAMED SALMON IN THE MICROWAVE

Steps:

• Pat the fish dry with kitchen paper then cut into very big pieces. Put in a heatproof dish and evenly scatter with the ginger. Wrap tightly in cling film. Can be prepared to here up to 2-3 hours ahead, chill. Put the plate of fish into the microwave and cook for 3-5 minutes (depending on its thickness and how you like your fish cooked) on full power.
• Remove the plate of cooked fish. Wait one minute and pour off any excess liquid that may have accumulated on the plate, then scatter the spring onions on the fish, together with the light and dark soy sauces.
• Heat the two oils together in a small saucepan until very hot, then pour over the top of the fish. Scatter with a handful of coriander sprigs and serve at once.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

DANNY CHAN'S STEAMED SALMON WITH LEMON

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

STEAMED SALMON CANTONESE STYLE

Steps:

• To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
• Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
• Place lid on wok and turn heat to high.
• Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
• Cover with ginger slices.
• Pour rice wine and fish sauce over fish.
• When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
• Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
• Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
• When the oil is very hot, add the garlic and cook until browned.
• Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
• When the salmon is cooked, transfer to a warm plate.
• Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
• Garnish with cilantro sprigs and serve immediately.
• Serves 2 as an entree, 4 as an appetizer.

STEAMED ASIAN SALMON

Steps:

• Marinade: In a bowl or sealable bag, combine all the ingredients. 
.
• Salmon: Add the salmon to the marinade and coat well. Refrigerate for about 2 hours.
• Drain the steaks and pour the marinade into a small saucepan. Bring to a boil and simmer for about 5 minutes or until the sauce is syrupy. Set aside.
• Place the steaks, side by side, in a steamer (bamboo or a pan with holes on the bottom), placed on top of a pan of boiling water. Season with salt and pepper. Top the steaks with the green onions. Steam for about 8 minutes or until the desired doneness.
• Spoon the sauce over the salmon and serve with jasmine rice and green vegetables.

SIMPLE STEAMED SALMON

Steps:

• Place salmon fillet on a sheet of foil large enough to wrap around with extra space ( like a metallic pasty!)
• Place the bay leaves on top of the salmon along with mixed herbs, salt and pepper
• slice the onion into half moons and put on top of the salmon with the lemon wedge
• fold foil over salmon leaving a small hole at the top and place in a steamer
• Put the new potatoes into a pan of boiling water with the salmon in the steamer above
• boil and steam for 25 minutes
• Serve hot or cold with a crunchy salad and a light french dressing