Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Steamed Salmon with Spicy Ponzu Sauce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 97 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 55 grams
Steaming is an easy, delicious and often overlooked way to cook fish. It’s also extremely convenient when you need to get a meal together quickly, since you can steam your fish and vegetables at the same time in the same pot. Once out of the steamer, everything gets bathed with a generous spoonful of a bright and tart ponzu sauce. This spicy version of the Japanese sauce gets its kick from sriracha, but feel free to substitute with another chili sauce, dried ground chiles or even sliced fresh chiles.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 97 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 55 grams
Ingredients
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Set a large bamboo or metal steamer basket over a pot of simmering water over medium heat. Season the salmon lightly with salt and pepper. Place the salmon skin-side down in the basket. Scatter the ginger pieces evenly on top. Nestle the bok choy and mushrooms between the salmon pieces (or on top if there’s not enough room). Cover and steam until the salmon is just firm to the touch, 6 to 8 minutes, depending on the thickness.
- Meanwhile, make the ponzu sauce: Stir together the soy sauce, lemon juice and zest, orange juice, mirin, sriracha and cilantro in a small bowl. Divide the salmon and vegetables among shallow bowls. Spoon the ponzu sauce on top. Serve with the rice.
