Steamed Salmon With Vegetables And Basmati Rice
Chef Walter Staib of City Tavern is a "Chef Ambassador" for Deborah Heart & Lung. Today, November 8, he shows us how to get important omega 3 fatty acids with a recipe for steamed salmon with vegetables and basmati rice.
Steamed Salmon
A recipe by Walter Staib
Serves 2-3
12-16 ounce fresh salmon fillet, cut into 2 or 3 pieces
5 miniature bok choy, 4 sliced in half lengthwise, reserve one for its leaves
¼ pound fresh okra, whole
2 small yellow beet, quartered
½ cup low sodium soy sauce
1 teaspoon fresh ginger, minced
1 pinch habanero pepper minced*
1. Layer the bottom of a bamboo steamer with bok choy leaves; place the salmon on top of the bok choy leaves & reserve.
2. Pour the soy sauce into 2 small bowls, ¼ cup each. Add the ginger to one & the habanero in the other. Reserve.
3. Fill a large skillet with 1 ½-2 inches of water, bring to a boil.
4. Place the steamer with the salmon into the pan, cook the salmon until you see small white pearls appear on the skin. Reserve
5. Place the bok choy, okra & yellow beets in a separate bamboo steamer (each vegetable requires different cooking times.
6. Place the steamer with the yellow beet as the first layer. Allow to cook about 3 minutes.
7. Add the steamer with the okra, continue to cook about 3 minutes
8. Add the steamer with the bok choy & continue cooking until the vegetables are cooked almost to your desired doneness.
9. Place the steamer with the salmon on top for about 2-3 minutes, just to warm the salmon
10. Serve with basmati rice & the soy dipping sauces & Sirachi sauce (store bought)
*Always wear latex gloves and be certain to wash your hand thoroughly when working with habaneros. The heat from the pepper will burn you.