Steamed Salmon with Ginger, Onion and Soy. submitted by shootingstar

For 1-2 people.

1 salmon piece/fillet. Amount depends how much you want to eat.

½ tblsp. Smashed ginger root, finely chopped.

½ tsp. Finely chopped green onion or white onion.

1 small jot of soy sauce.

¼ tsp. of oil (don’t use olive oil. Too heavy)

Use an enamel or sturdy, porcelain like small bowl …at least 2 inches deep. Place fresh/thaw salmon fillet or part of a salmon piece. Press in ginger root into fish top, bottom and inside fish. Sprinkle chopped onion on top /stuff into fish.

Pour oil around fish and abit of top. Same with soy sauce. Only need tiny amount of soy sauce. Understatement is key taste since we are enhancing the fish taste, not drowning it.

Place dish of fish in a cooking pot/pan about 4-5 inches high pot that has at least 1 inch or more of cold water. You can use a low wire rack …can buy in Chinatown to place dish on top inside of pot. But not critical. Place lid on pot. Turn to boil, then turn down heat.

Just make sure you don’t cook off the steaming water. Add more water in pot if necessary. Fish done in less than 10 min. Cook until just tender. Not hard.

Can use same recipe for: rainbow trout, whitefish, pickerel and sole. You can adjust recipe for a large steaming pan/pot for a whole fish….great for a party/dinner with guests.