Steamed Salmon and Mushrooms
Whole fish steamed with green onions and ginger is typical fare at Chinese banquets, but this simplified version makes an easy meal for two.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 327 |
| pro | 27 g |
| total fat | 22 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 74 mg |
| sodium | 348 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 13% |
| vit C | 92% |
| folate | 24% |
-
2 salmon fillets (or halibut, trout or tilapia)
Pinch each salt and pepper
1 tsp (5 mL) sherry (optional)
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) minced gingerroot
1/2 cup (125 mL) sliced shiitake mushroom caps
2 tsp (10 mL) light soy sauce
Half sweet red pepper, very thinly sliced
2 thin slices prosciutto or ham (optional)
1 green onion, thinly sliced
3 tbsp (50 mL) chicken stock
1/2 tsp (2 mL) cornstarch
Fresh coriander 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).
Additional Information
Source
Canadian Living Magazine: May 2005
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