Description:

Steamed Salmon with Salsa

Source:

Driscoll

Serves/Makes:serves 4 as entree

Ingredients

• 2 pounds salmon fillet cut in four pieces
• 1 tbs (15 ml) light soy
• 1 tbs (15 ml) dry sherry
• 1 tbs (15 ml) sesame oil
• 1 tbs (15 ml) peanut oil
• 1 tbs (15 ml) minced ginger
• Salsa
• 1/2 lb (.2 kg) vine-ripened tomatoes
• 1/2 cup (125 ml) chopped green onions
• 1 tbs (15 ml) chopped basil
• 1/4 cup (60 ml) chopped cilantro
• 1 clove garlic minced
• 1-1/2 tbs (20 ml) lime juice
• 1 tbs (15 ml) peanut oil
• 1 tbs (15 ml) fish sauce or soy sauce
• 1 tbs (15 ml) light brown sugar
• 1 tsp (5 ml) Chinese chili sauce (add to taste since varieties can vary

Preparation

• Combine soy, sherry, sesame oil, and minced ginger.
• Rub fillets with mixture and marinate for min of 30 minutes (several hours is better.)
• Place layer of foil in Chinese steamer tray leaving room around edges for steam to circulate.
• Rub foil with peanut oil to prevent sticking.
• Once water is at rapid boil, lay fillets in steamer and place over boiling water, covered.
• Cook for approximately 5 minutes; fish should be firm to touch and flake with poke of fork.
• Salsa:
• Chop/mix all ingredients by hand or processor, my salsa maker from the fair works like a charm on this.
• Do not refrigerate if serving that day; if refrigerated let warm to room temperature before serving.
• Spoon salsa on or beside salmon fillets as compliment.

Comments

Inspired by the Chopstix and Pacific Flavors cookbooks, both by Hugh Carpenter and Teri Sandison.