How to make Salmon in a Bamboo Steamer

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often less expensive.

Introduce the bamboo steamer, explaining its three parts: bottom, top, and lid.

Prepare a wok with water and flavoring, including ginger and soy sauce.

Place the bamboo steamer into the wok as it boils to cook the ingredients inside.

Marinate the salmon fillets in the same marinade used in the steamer for about 12 hours.

Add pearl onions to the bottom level of the steamer, as they take longer to cook than the fish.

Season the pearl onions with salt and pepper.

Add lemon zest for flavoring.

Layer shiitake mushrooms on the bottom level, seasoning them with salt and pepper and adding garlic.

Place the marinated salmon fillets on the top level of the steamer.

Pour the marinade over the salmon, allowing it to drip down to the bottom level.

Add fresh ginger slices and lemon on top of the salmon for additional flavor.

Cover the steamer with its lid and let it cook.

Prepare a glaze by combining maple syrup, soy sauce, and garlic, allowing it to reduce until thick.

Check the salmon for doneness; it should flake easily.

Remove the salmon and vegetables from the steamer and plate them.

Drizzle the maple glaze over the salmon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens