Salmon contains high levels of vitamin B-12, niacin and phosphorus. Steaming the fish reduces adding more fat to your diet, which makes it a healthier cooking method. Salmon appears orange and red in colour, but some varieties of salmon have a white flesh. Once you season and prepare the salmon for steaming, it will cook quickly. Salmon pairs well with a white wine and steamed vegetables.
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Things you need
- Paper towels
- Shallow bowl
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1-inch steamer rack
- Steamer basket
- Cooking pot
- Sharp utensil
- Lemon wedges
Rinse the salmon under cold water. Pat the salmon dry with paper towels.
Place the salmon in a shallow bowl. Drizzle 1 tbsp of soy sauce, 1/4 tsp of salt and 1/8 tsp of white pepper over the fish if you desire to season the salmon.
Lay a 1-inch steamer rack inside a steamer basket. Fill a cooking pot with 2 inches of water. Place the cooking pot over high heat to bring the water to a boil.
Place the fish onto the steamer rack. Cover and steam the fish for eight to 10 minutes -- or about one minute per ounce. Add boiling water to the pot when necessary when the water level becomes low.
Poke the thickest part of the salmon with a sharp utensil. If the fish flakes, you can remove it from the steamer rack. If the salmon does not flake, then continue to steam it for another one to two minutes.
Remove the steamer basket from the pot. Serve the salmon fillets with lemon wedges.
Tips and warnings
- To prevent the salmon from breaking into pieces when it is removed from the steamer basket, wrap the pieces with cheesecloth before cooking.
- Avoid letting the salmon or the steamer basket touch the water.
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