It's quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi. Just writing the name of the dish down makes me feel so much healthier.
You can use any kind of steamer, but I really like the bamboo one.
Recipe: How to use a bamboo steamer?
- Line the bottom of one tray with pak choi, cabbage or lettuce leaves - to prevent the salmon from sticking to the basket (you can also use parchment paper).
- Place pak choi (or other vegetables you might want to cook) in a separate tray and place it on top of the first one. If you like your pak choi more crunchy, you can remove it from the steam first - this can be done easier if pak choi is in the top tray. Cover top layer with a lid.
- Place the steamer in a pot or a wok with simmering water. Make sure that the bottom tray stays above the water line, so that the food will not be submerged - it's suppose to be steamed, not cooked. You might need to add some water if the pot starts to go dry.
- You can enrich the flavour of the food by adding some broth, lemon juice, herbs or green tea leaves to the water. I added some dry white wine and a few drops of soy sauce.
Recipe: Steamed salmon with pak choiServes: 2
- 300 g of salmon fillets
- 2 pak choi, cut in halves
- 3 tbsp. of soy sauce
- juice of 1/2 lime
- one garlic clove, sliced
- 1/2 of red chili pepper, chopped
- one tbsp. of chopped sprink onion + one tsp. for topping
- a few sliced of lime
- Combine all the ingredients of the sauce.
- Spread sauce over the salmon, top with spring onion and lime slices.
- Steam the salmon and pak choi. Salmon will need about 8-10 minutes, pak choi - 5-8 minutes.
- Serve with remaining sauce.