Best 8 Steamed Salmon With Snow Peas Recipes

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Steamed salmon with snow peas is a healthy and delicious dish that is perfect for a light and refreshing meal. The delicate flavor of the salmon pairs perfectly with the crisp and tender snow peas, and the steaming method ensures that both ingredients retain their nutrients and flavors. This dish is also incredibly easy to make, making it a great option for busy weeknights or lazy weekends. So if you're looking for a simple and tasty recipe that is packed with flavor, steamed salmon with snow peas is the perfect choice for you.

Here are our top 8 tried and tested recipes!

STEAMED SALMON WITH PEAS



Steamed Salmon with Peas image

Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

1/2 cup dry white wine
1/2 cup water
2 large lettuce leaves, for lining the basket
2 sprigs dill
1 salmon fillet (each about 7 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
1 small green-cabbage leaf, for the cup
1/2 cup shelled fresh English peas or frozen, defrosted
1/2 tablespoon unsalted butter, cut in half
1/2 cup plain yogurt
1 teaspoon fresh lemon juice

Steps:

  • Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
  • Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
  • Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.

STEAMED SALMON WITH SNOW PEAS



Steamed Salmon with Snow Peas image

The Steamed Salmon with Snow Peas recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 4

Number Of Ingredients 11

600 grams Salmon (ready to cook, skinless)
2 sprigs Lemongrass
1 red chili pepper
3 scallions
2.5 centimeters fresh ginger
0.5 fresh Lime (juiced)
3 Tbsps soybean oil
1 garlic clove
salt
freshly ground peppers
400 grams Snow peas

Steps:

  • Rinse and pat dry salmon, cut into 4 equal portions.
  • Cut 4 squares out of parchment paper (24 x 24 cm) (approximately 10 x 10 inches).
  • Rinse and peel lemongrass, cut into 1 cm (approximatley 1/2 inch) pieces. Rinse and dry chile pepper, halve and remove seeds and ribs, cut into thin strips. Rinse and dry scallions, cut into thin rings. Peel ginger and cut into fine sticks. Combine scallions, chile pepper, lemongrass, lime juice and oil. Peel garlic and squeeze through a garlic press, add to marinade. Arrange salmon pieces on parchment paper squares, season with salt and pepper and drizzle with marinade. Fold paper squares to form envelops. Bake in preheated oven at 180°C (approximately 350°F) for 20-25 minutes.
  • Rinse snow peas and cook in boling salted water until al dente.
  • Arrange fish envelops on plates and open (steam is hot, careful), place snow peas alongside and serve.

STEAMED SALMON WITH SNOW PEAS



Steamed Salmon With Snow Peas image

Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.

Provided by echo echo

Categories     < 30 Mins

Time 18m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
1 scallion, thinly sliced (white plus about 2 inches of green)
1/2 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
2 salmon fillets, skin removed, about 1 1/2 inch thick
nonstick cooking spray
1/2 lb snow peas

Steps:

  • Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
  • Rub ginger and garlic on the salmon.
  • Arrange salmon in a steamer basket coated with spray.
  • Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
  • Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
  • Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.

Nutrition Facts : Calories 433.1, Fat 12.3, SaturatedFat 2, Cholesterol 165.4, Sodium 386.6, Carbohydrate 9.9, Fiber 3.2, Sugar 4.8, Protein 67.1

STEAMED SALMON AND PEAS



Steamed Salmon and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 4

Number Of Ingredients 12

Lettuce leaves, for lining steamer
Four 5- to 7- ounces skinless salmon fillets, (1/2 to 1 inch thick)
Salt and freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/4 cup , plus 1 1/2 tablespoons chopped, dill sprigs
2 tablespoons thyme leaves
4 small leaves cabbage
2 pounds (about 2 cups) peas, shelled
2 tablespoons unsalted butter, cut into 4 pieces
Chervil sprigs
3/4 cup nonfat yogurt
1 tablespoon freshly squeezed lemon juice, depending on sweetness of watermelon (optional)

Steps:

  • Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.
  • Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.
  • While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.
  • When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.

POACHED SALMON WITH SNOW PEAS



Poached Salmon with Snow Peas image

Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

6 cups water
3 strips lemon zest
4 skinless salmon fillets (4 to 6 ounces each)
1/2 pound trimmed snap peas
2 tablespoons unsalted butter
1/2 cup fresh mint leaves
1 bunch trimmed watercress
Olive oil

Steps:

  • Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.

SALMON AND SNOW PEA STIR FRY



Salmon and Snow Pea Stir Fry image

You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

Provided by FLKeysJen

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/4 cup reduced sodium soy sauce
1/4 cup orange juice
1 garlic clove, minced
1 teaspoon sesame oil
nonstick cooking spray or peanut oil
1 small onion, halved and sliced
6 ounces snow peas

Steps:

  • Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
  • In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
  • Marinate the fish for 30 minutes in the fridge.
  • Coat a nonstick frying pan or wok with nonstick spray.
  • Remove salmon from bag; discard leftover marinade.
  • Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
  • Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
  • Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
  • Serve with 1/2 cup of brown rice for each plate, if desired.

SALMON-STUFFED SNOW PEAS



Salmon-Stuffed Snow Peas image

Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. "They're simple to make-I just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods," says the Madras, Oregon cook.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 25 servings.

Number Of Ingredients 5

1/2 pound fresh snow peas (about 75)
1 package (8 ounces) reduced-fat cream cheese
1 package (3 ounces) smoked salmon or lox, finely chopped
1/4 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • Place 1 in. of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge., In a bowl, beat cream cheese until smooth. Stir in the salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a hole in corner of bag. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 72mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

STEAMED SALMON WITH PEAS AND LEEKS



Steamed Salmon With Peas and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 fillets of fresh salmon, about 6 ounces each
2 tablespoons finely chopped shallots
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped parsley
Salt to taste
Freshly ground pepper to taste
1 cup fish stock, flavored with white wine
2 medium leeks, cut in julienne strips, 1 inch long
1 medium carrot, cut in julienne strips, 1 inch long
1 cup freshly shelled peas
4 ounces sweet butter
2 hard-cooked eggs
Salt and freshly ground pepper to taste
Juice of 1/2 lemon (1 1/2 tablespoons)

Steps:

  • Run fingers lightly over salmon fillets to check for bones.
  • Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
  • Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
  • While salmon is steaming, coarsely chop eggs and set aside.
  • In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
  • Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
  • Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
  • Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram

Tips:

  • Use a variety of vegetables in your steamed salmon dish. This will add flavor and color to the dish, and make it more nutritious.
  • Make sure to season the salmon and vegetables well before steaming. This will help to enhance the flavor of the dish.
  • Don't overcook the salmon. Salmon is a delicate fish, and it is easy to overcook it. Cook it just until it is opaque in the center.
  • Serve the steamed salmon immediately after it is cooked. This will ensure that it is at its best flavor and texture.
  • You can also add a variety of sauces or glazes to your steamed salmon. This will help to add even more flavor to the dish.

Conclusion:

Steamed salmon is a healthy and delicious dish that is easy to make. It is a great option for a quick and easy weeknight dinner, or for a special occasion meal. By following these tips, you can make sure that your steamed salmon dish is perfect every time.

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