Best 3 Okasans Japanese Steamed Salmon Recipes

Steamed Salmon image

Provided by Martha Stewart

Number Of Ingredients 2

1 center-cut boneless salmon fillet (4 ounces), skin on
Lemon wedge, for serving

Steps:

Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.

Asian Steamed Salmon image

Provided by Charlotte J

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb salmon fillet, cut into 4 pieces (1-1/4 lbs and 1/2 to 3/4-inch thick)
2 teaspoons low sodium soy sauce
3 tablespoons scallions, finely chopped
2 teaspoons fresh gingerroot, minced
1/8 teaspoon ground black pepper

Steps:

In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
Coat a steamer basket with no-stick spray.
Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
Sprinkle with 1-1/2 tablespoons of the scallions.
Carefully set the basket in the saucepan, making sure the basket sits above the water.
Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
Transfer the salmon, skin-side down, to a serving platter or individual plates.
Drizzle with the remaining 1 teaspoon soy sauce.
Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.

Steamed Salmon Cantonese Style image

Provided by lazyme

Categories Cantonese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

3 cups water
1/2 lb salmon fillet, bones removed, rinsed, drained, patted dry, and cut into 2 (4-ounce)
1 1/2 inches length gingerroot, very thinly sliced
2 tablespoons chinese rice wine (Shao Hsing) or 2 tablespoons mirin (Shao Hsing)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons peanut oil (2-3)
1 garlic clove
2 green onions, top 2 inches removed, remaining portion julienned
2 sprigs cilantro, for garnish

Steps:

To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
Place lid on wok and turn heat to high.
Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
Cover with ginger slices.
Pour rice wine and fish sauce over fish.
When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
When the oil is very hot, add the garlic and cook until browned.
Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
When the salmon is cooked, transfer to a warm plate.
Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
Garnish with cilantro sprigs and serve immediately.
Serves 2 as an entree, 4 as an appetizer.