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Steamed Salmon with Scallion-Ginger Sauce

Melissa
Steamed fish and vegetables don’t have to be boring! This Steamed Salmon with Scallion-Ginger Sauce is an easy, healthy, and flavourful meal! Sockeye salmon is steamed with my favourite vegetables (Napa cabbage, oyster mushrooms, thinly sliced carrots and bok choy) and topped with a savoury scallion-ginger sauce! This meal can easily be tailored to suit your taste, using your favourite fish and vegetables! 
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, Chinese, Japanese
Servings 2
Calories 1499 kcal

Ingredients
  

For the Steamed Salmon and Vegetables

  • 2 large lettuce leaves
  • 2 leaves napa cabbage cunt into 2-inch pieces
  • 5 to 6 slices of carrot sliced 2mm thick
  • 1 bunch oyster mushrooms whole
  • 3 baby bok choy halved
  • 2 slices ginger thinly sliced
  • 2 fillets sockeye salmon 1-inch thick
  • Water for steaming

For the Scallion-Ginger Sauce

  • 1 cup grapeseed oil
  • 3 tablespoons fresh ginger peeled and finely chopped
  • 1 cup scallions finely shopped
  • 1 teaspoon sea salt
  • 1 tablespoon sesame oil

Instructions
 

  • Fill a wide frying pan with water so that it is 1-inch deep. Place a bamboo steamer basket on top. The steamer basket should be elevated out of the water.
  • Place the lettuce on the base of the steamer, then arrange the vegetables on top. Place the sliced ginger on top of the lettuce, then add the salmon fillets on top.
  • Cover the steamer basket with the lid, then heat over medium-high heat until the water is almost boiling. Once you see steam and hear the water bubbling, reduce the heat to medium and let steam for 8 to 10 minutes.
  • In the meantime, make the Scallion-Ginger Sauce. Heat the grapeseed oil in a small frying pan. Once hot, add the ginger and cook for 2 minutes, stirring often. Add the scallion and fry for another 2 minutes. The ginger and scallion should be soft, but not browned and crisp. Transfer to a heat-proof bowl and add the salt and sesame oil. Mix to combine and set aside.
  • Test the doneness of the fish and vegetables, then remove from the heat and top with the Scallion-Ginger Sauce. Enjoy!

Notes

Nutrition facts are an estimate. Calories, and fat are elevated due to the volume of oil the recipe calculator is calculating. Only use 2 to 3 tablespoons of oil on the salmon and vegetables to reduce the calories and fat. 

Nutrition

Calories: 1499kcalCarbohydrates: 50gProtein: 45gFat: 128gSaturated Fat: 13gPolyunsaturated Fat: 84gMonounsaturated Fat: 24gCholesterol: 94mgSodium: 1671mgPotassium: 2766mgFiber: 17gSugar: 21gVitamin A: 85810IUVitamin C: 145mgCalcium: 497mgIron: 8mg
Keyword asian dinner, easy dinner, healthy salmon recipe, steamed salmon, steamed salmon with scallion ginger sauce
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