Steamed Salmon and Mushrooms Steamed Salmon and Mushrooms

Author: Canadian Living

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

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: May 2005



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).

Nutritional facts <b>Per serving:</b> about

  • Sodium 348 mg
  • Protein 27 g
  • Calories 327.0
  • Total fat 22 g
  • Cholesterol 74 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g


  • Iron 6.0
  • Folate 24.0
  • Calcium 3.0
  • Vitamin A 13.0
  • Vitamin C 92.0
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Steamed Salmon and Mushrooms