Steamed Ginger Salmon
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 283 |
| pro | 27 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 74 mg |
| sodium | 878 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 2 |
| vit C | 12 |
| folate | 22 |
- Portion size: 4
Serve with: Long-Grain Rice, Sesame Snow Pea Stir-Fry
Ingredients
- 4 4green oniongreen onions, sliced diagonally
- 4 4salmon filletsalmon fillets, (1-1/2 lb/750 g total)
- 1/4 cup 1/4cupgingerroot, grated
- 2 tbsp 2tbspsoy sauce
- 1 tbsp 1tbspdry sherry or wine vinegar
- 2 tsp 2tspsesame oil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
Preparation
Place greased rack or steamer in wok or shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.
Meanwhile, sprinkle half of the onions in 9-inch (23 cm) pie plate; add salmon, skin side down. Sprinkle remaining onions, ginger, soy sauce, sherry, oil, salt and pepper over fish.
Place pie plate on rack; cover and steam until fish flakes easily when tested, about 12 minutes.
Additional information :
Substitution: Use Arctic Char instead of the salmon.
Source : Canadian Living Magazine: March 2003
