Tested till perfect Steamed Ginger Salmon

Steamed Ginger Salmon

Serve with: Long-Grain Rice, Sesame Snow Pea Stir-Fry

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 283 pro 27g total fat 17g sat. fat 3g
carb 4g fibre 1g chol 74mg sodium 878mg

% RDI:

calcium 3 iron 7 vit A 2 vit C 12
folate 22
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