Steamed Salmon and Mushrooms

By The Canadian Living Test Kitchen

33 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	327327 cal
pro	27 g27g pro
total fat	22 g22g total fat
sat. fat	3 g3g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	74 mg74mg chol
sodium	348 mg348mg sodium
% RDI:	-
calcium	33 calcium
iron	66 iron
vit A	1313 vit A
vit C	9292 vit C
folate	2424 folate

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Whole fish steamed with green onions and ginger is typical fare at Chinese banquets, but this simplified version makes an easy meal for two.

Ingredients

2 2salmon filletsalmon fillets, (or halibut, trout or tilapia)
pinch salt pinch pinchsalt
pinch pepper pinch pinchpepper
1 tsp sherry , (optional)1 1tsp tspsherry, (optional)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
1/2 cup sliced shiitake mushroom caps 1/2 1/2cup cupsliced shiitake mushroom capshiitake mushroom caps
2 tsp light soy sauce 2 2tsp tsplight soy sauce
1/2 1/2sweet red peppersweet red peppers, very thinly sliced
2 thin slices prosciutto , (optional)2 2thin slices prosciutto or ham, (optional)
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
3 tbsp chicken stock 3 3tbsp tbspchicken stock
1/2 tsp cornstarch 1/2 1/2tsp tspcornstarch
fresh Coriander sprig , (optional)fresh Coriander sprigCoriander sprigs, (optional)

Preparation

Place salmon fillets, skin side down, on small heatproof plate. Sprinkle with salt and pepper; drizzle with sherry (if using). Set aside.

In small skillet, heat oil over medium heat. Add ginger; cook until fragrant, about 1 minute. Add mushrooms and 1 tsp (5 mL) of the soy sauce; fry until softened, about 3 minutes. Scrape over salmon. Arrange red pepper, prosciutto (if using), and green onion over salmon.

Meanwhile, place 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.

Place plate on rack; cover and steam until salmon flakes easily when tested, about 12 minutes. Remove from steamer.

Pour liquid from plate into small skillet; cover fish and keep warm. In small bowl, whisk together chicken stock, cornstarch and remaining soy sauce. Whisk into skillet; bring to boil. Cook, stirring, until slightly thickened, about 2 minutes. Pour over salmon. Garnish with coriander sprigs (if using).

Source : Canadian Living Magazine: May 2005