This steamed salmon recipe is a keeper. Combine contrasting textures for a perfectly balanced dish—moist, melt-in-your-mouth fish parcels pair well with a grainy, almost nutty salad.
Steamed Salmon with Asian Rice Recipe
Try this salmon recipe: moist, melt-in-your-mouth fish parcels pair well with a grainy, almost nutty salad.
Ingredients
Steamed Salmon with Asian Rice Ingredients
- 800 Grams salmon fillets sliced into 1- to 1¼-inch-thick pieces
- 2 tablespoons Soy Sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice wine
- 6 tablepoons thinly sliced leeks
- 1 tablespoon grated ginger
- 2 cups rice and barley mix (available at Korean groceries) or brown rice cooked according to package directions, at room temperature
- 1 medium red bell pepper seeded and diced finely
- 1 medium green bell pepper seeded and diced finely
- 1 Small carrot peeled and diced finely
- sliced leeks to garnish
- toasted sesame seeds to garnish
- 1/4 Cup thinly sliced leeks
- 2 tablespoons grated ginger
- 1 teaspoon sea salt
- 1/4 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha or hot sauce (optional)
Instructions
- Combine salmon, soy sauce, sesame oil, rice wine, leeks, and ginger on a tray. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Make the dressing: Mix all ingredients in a bowl until sugar is dissolved. Set aside.
- Place salmon on a piece of parchment paper or foil that will fit in your steamer.
- Fill steamer with water at least halfway up and bring to a boil. Once boiling, place salmon in steamer, cover, and lower heat. Steam for 3 minutes, then turn off heat. (Salmon should be halfway cooked.)
- Meanwhile, assemble the salad: Combine rice and barley mix, bell peppers, and carrots in a bowl. Pour in dressing and let stand for 10 to 15 minutes.
- Serve salmon on top of salad. Garnish with leeks and sesame seeds. Serve immediately.
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