SUPER-SPEEDY STEAMED SALMON
This one-pan wonder is a lifesaver when you're short on time. As well as filling you up, the salmon is a source of omega-3 fatty acids, which helps keep your heart healthy.
Provided by Jamie Oliver
Categories Mains Salmon Couscous Tomato Fruit Quick & healthy recipes
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 534 calories, Fat 21.2 g fat, SaturatedFat 3.8 g saturated fat, Protein 37.7 g protein, Carbohydrate 50.9 g carbohydrate, Sugar 10 g sugar, Sodium 1 g salt, Fiber 2.3 g fibre
STEAMED SALMON
Steaming is a moist-heat method of cooking that has been in use for centuries. Our steamed salmon is moist and succulent with a mild lemon, garlic and dill flavor.
Provided by Pat Nyswonger
Categories Main Dish
Time 15m
Number Of Ingredients 9
Steps:
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it's medium to well-done.
- When the salmon fillets have reached the desired temperature remove the pan from the heat and transfer the salmon to individual plates and serve immediately, garnished with lemon wedges and fresh dill.
Nutrition Facts : Calories 226 calories, Carbohydrate 0.2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 10.5 grams fat, Fiber 0.1 grams fiber, Protein 33 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 6 ounces, Sodium 309 grams sodium, Sugar 0 grams sugar
OVEN-STEAMED SALMON
This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.
Provided by Kim Severson
Categories dinner, for one, for two, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 1 to 8 servings, depending on the quantity cooked
Number Of Ingredients 5
Steps:
- Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
- Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
- Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams
OVEN STEAMED SALMON WITH CHILI AND GINGER
This is one of the easiest and tastiest healthy salmon recipes you will find. It combines the Thai flavors of ginger, cilantro and red chilies in an easy steamed salmon recipe that I think you will love.
Provided by Karen Ciancio
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Arrange salmon in a single layer in a shallow baking dish.
- In a bowl, combine ginger, cilantro stems, garlic, chilies, lime juice, fish sauce and sugar. Spoon mixture over fillets. Cover dish with foil and seal edges.
- Bake in a for 8 to 10 minutes, or until fish is opaque and flakes easily with a fork.
- Garnish with green onions and cilantro leaves.
Nutrition Facts : Calories 118 kcal, Carbohydrate 4 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 392 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAMED SALMON
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 2
Steps:
- Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.
AROMATIC STEAMED SALMON
Gordon Ramsay takes salmon fillets and produces a vibrant dish full of flavour and fragrance
Provided by Gordon Ramsay
Categories Dinner
Time 1h
Number Of Ingredients 24
Steps:
- Pour about 1.5 litres cold water into a wok or large pan that will take a bamboo steamer on top. Add all the herbs and spices, bring to the boil, then simmer for 10 minutes. Remove from the heat and leave to infuse for half an hour or so.
- Meanwhile, set aside about 24 large basil leaves from the bunch. Put half the remaining bunch (including stalks) into a pan with the shallots and Noilly Prat. Boil gently until the liquid is reduced to around 2 tbsp and the shallots are soft, about 3 minutes. Pour in the stock and boil gently until reduced by half. Add the two creams and remaining bunch of basil to the pan. Simmer until the sauce is reduced by half and has the consistency of pouring cream, about 3-4 minutes. While it's boiling, add a squeeze of lemon juice (if not boiling, the sauce will split).
- In the meantime, shred 8 of the reserved large basil leaves and put into a heatproof bowl or small pan. When the sauce has reduced down, check the seasoning and strain the sauce through a fine sieve onto the basil shreds. Set aside while you put the dish together.
- Separate the bok choi leaves. Trim off the stalks from the larger leaves (reserve the stalks) and arrange these leaves on the base of the steamer, like a daisy. When you're ready to cook the salmon, bring the aromatic water back to the boil. Scatter half the remaining 16 basil leaves over the bok choi. Press the rest of the basil on top of each salmon fillet. Season the leaves and drizzle with some oil, then sit the salmon on the leaves and drizzle with more oil and some lemon juice.
- Put the bok choi stalks, smaller leaves and hearts into a large bowl. Season with salt, drizzle with more olive oil (about 4 tbsp), 2 tbsp of the balsamic vinegar and a little more lemon juice, toss together and leave to wilt for about 3 minutes.
- Sit the steamer basket in the wok or over the pan and cover, then turn the heat to medium. Cook for 3 minutes. Take everything off the heat and leave to stand, still covered, for 4-5 minutes for fish that is lightly cooked inside and 6-7 minutes if you like the flesh firm.
- While the salmon is standing, heat a large non-stick frying pan until you can feel a strong heat rising - it should be 'stinking' hot. Toss in the wilted bok choi and immediately start to stir fry over a high heat for a couple of minutes until completely wilted and lightly caramelised. Drizzle in a little more olive oil and another 2 tbsp vinegar to deglaze. Remove the pan from the heat and set aside. Gently reheat the velouté.
- Divide the stir-fried bok choi between four warmed plates. Sit a salmon fillet on top, pour around the basil velouté and sit some of the steamed bok choi leaves on top of each salmon fillet to garnish.
Nutrition Facts : Calories 882 calories, Fat 75 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 9 grams carbohydrates, Protein 44 grams protein, Sodium 0.98 milligram of sodium
STEAMED SALMON CANTONESE STYLE
When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.
Provided by lazyme
Categories Cantonese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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 SALMON WITH HERBS AND LEMON
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes.
- Serve with rice. Sprinkle with herbs and lemon zest.
Nutrition Facts : Calories 320 g, Fat 9 g, Fiber 2 g, Protein 34 g, SaturatedFat 2 g
OVEN-STEAMED SALMON
Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.
Provided by patiasaramom
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
- Bake in the preheated oven until easily flaked with a fork, about 25 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g
DANNY CHAN'S STEAMED SALMON WITH LEMON
Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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 WITH PEPPERS
I'm always looking for quick, easy ways to eat healthy. I found this one in the box of ZipLock ZipnSteam bags I use for vegetables. Serve this with a dipping sauce such as "Nif's Naked Asian Dipping Sauce (#359151) Enjoy!
Provided by lynettejs
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in ZipnSteam Bag (do not use regular plastic bag -- I don't know what will happen, but it probably won't be pretty!) Shake bag to coat fish and peppers. Microwave on high for 4 1/2 -5 minutes. If fish is not quite done, continue cooking for additional 30 second intervals until fish flakes easily.
17 BEST STEAMED FOODS (+ RECIPE COLLECTION)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a steamed recipe in 30 minutes or less!
Nutrition Facts :
SIMPLE STEAMED SALMON
great for an evening meal or even a light lunch.
Provided by roderick21
Time 40m
Yield Serves 1
Number Of Ingredients 0
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
More about "steamed salmon food"
A QUICK LESSON ON HOW TO STEAM SALMON - A FOODCENTRIC …
From afoodcentriclife.com
5/5 (1)Total Time 16 minsCategory Main Course, Salmon, SeafoodCalories 320 per serving
- Cut salmon filet into four equal pieces. If one has a flatter, thinner end, fold it under first to create an even piece. Drizzle with the oil then sprinkle with salt, pepper and garlic.
- Add water, bay leaf, garlic, wine, thyme, lemon, salt and pepper to the pot. Bring to a boil with lid on, then turn down to a low simmer. Simmer for 20 minutes to create a flavorful steaming broth. Note – the broth should come just to the bottom of your steamer. The quantity might need to be adjusted depending on the legs of your steamer. Turn the heat up until the broth is boiling and steam is coming out of the pan lid.
- Spray steamer rack with non-stick (or use a little oil), add to pot, add salmon, and steam with lid on for 5-6 minutes or until salmon reached 145º internally when measured with a digital thermometer. Timing will depend on the thickness of your salmon. Serve warm or chilled with sauce of choice. See post for ideas and recipe links.
STEAMED SALMON RECIPE | COOKING LIGHT
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Servings 4Calories 553 per servingTotal Time 15 mins
- Line baskets with parchment paper. Add water to Dutch oven to a depth of 1 inch; bring to a boil over high.
- Place in 1 bamboo basket. Place haricots verts and corn in second bamboo basket, and stack on salmon basket.
STEAMED SALMON IN VEGETABLES - RECIPES | PAMPERED …
From pamperedchef.ca
- Spiralize the fennel bulb and red bell pepper using the ribbon blade of the Veggie Spiralizer.Place the fennel, pepper, garlic, and lemon, juiced with the Citrus Press, into the Mini Deep Covered Baker.
- Stir to combine, then microwave on HIGH, covered, for 5 minutes.Meanwhile, spiralize the zucchini (using the spaghetti blade).
- Add the zucchini to the fennel mixture and stir to combine.Place the salmon filets on top of the vegetables.
- Spray with oil using the Kitchen Spritzer and sprinkle with the Garlic & Herb Rub.Microwave, covered, on HIGH for 6–8 minutes; let stand, covered, for 2 minutes before serving.
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5/5 (6)Total Time 1 hr 25 minsCategory Lunch, Dinner, Appetizer, Main CourseCalories 230 per serving
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4.5/5 (6)Category Main CourseServings 4Calories 278 per serving
- Lay the salmon on top, skin side down. Season with salt and pepper. Sprinkle on the dill and sugar.
- Lock the lid in place, bring to high pressure. Stabilize the pressure and cook for 7 minutes on High. Thicker filets will take longer to cook.
STEAMED SALMON WITH GINGER AND CHIVES RECIPE - QUICK FROM ...
From foodandwine.com
Servings 4
- In a small glass or stainless-steel bowl, combine the sake, soy sauce, sesame oil, garlic, ginger, 1 tablespoon of the chives, the sugar, red-pepper flakes, and black pepper. Put the salmon steaks, in one layer, in a shallow Pyrex dish and pour the soy mixture over it.
- In a large pot, bring about 1 inch of water to a boil over high heat. Put the dish with the fish and sauce in a large steamer basket. Put the basket over the boiling water and cover. Reduce the heat to moderately high and cook until the salmon is just barely done (the fish should still be translucent in the center), about 10 minutes. Serve the salmon steaks with the cooking juices poured over them and the remaining 1 tablespoon chives sprinkled on top.
ASIAN-STYLE STEAMED SALMON | RICARDO
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5/5 (68)Total Time 23 minsCategory Main DishesCalories 320 per serving
STEAMED SALMON WITH GARLIC, HERBS AND LEMON - WHAT'S GABY ...
From whatsgabycooking.com
5/5 (28)Category Main CourseCuisine MediterraneanTotal Time 20 mins
- Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)
- Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
- Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint
STEAMED SALMON WITH WATERCRESS AND LEMON BUTTER RECIPE
From foodandwine.com
Servings 4Category Salmon
- In a large pot, bring about 1 inch of water to a boil. Put the fish in a large steamer basket, skin-side down; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon pepper. Pile the watercress on top. Sprinkle with another 1/4 teaspoon salt.
- Put the steamer basket with the fish over the boiling water and cover. Reduce the heat to moderately high and cook until the watercress is wilted and the salmon is just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet.
- Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice, the remaining 1/4 teaspoon salt, and a pinch of pepper. Serve the salmon and watercress topped with the lemon butter.
MEDITERRANEAN-STYLE STEAMED SALMON WITH LEMON AND FRESH HERBS
From themediterraneandish.com
4.9/5 (21)Total Time 25 minsCategory Fish And SeafoodCalories 321 per serving
- Cut a large piece of wax paper or parchment (about 2 feet long) and place it right in the center of a 10-inch deep pan or braiser (like this one)
- Place the sliced yellow onions and some of the green onions the onions on the bottom of your braiser that's been lined with parchment. Arrange salmon, skin-side down, on top. Season with kosher salt and black pepper.
- In a small bowl, mix together the coriander, cumin, and Aleppo pepper. Coat top of salmon with the spice mixture. Drizzle with a little bit of extra virgin olive oil.
- Add garlic, parsley and the remaining green onions on top of the salmon (arrange so that everything is spread evenly over the salmon portions.) Arrange lemon slices on top.
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