Name: Steamed Salmon with Ginger and Chives
Yield: 4
Ingredients: 3 tbsp. sake or dry white wine -; 2 tbsp. soy sauce -; 1 tsp. Asian sesame oil -; 3 cloves garlic -; One fresh ginger -; 2 tbsp. chopped fresh chives -; 3/4 tsp. sugar -; 1/4 tsp. dried red-pepper flakes -; 1/4 tsp. fresh-ground black pepper -; 4 salmon steaks -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Steamed Salmon with Ginger and Chives

1. 3 tbsp. sake or dry white wine -

2. 2 tbsp. soy sauce -

3. 1 tsp. Asian sesame oil -

4. 3 cloves garlic -

5. One fresh ginger -

6. 2 tbsp. chopped fresh chives -

7. 3/4 tsp. sugar -

8. 1/4 tsp. dried red-pepper flakes -

9. 1/4 tsp. fresh-ground black pepper -

10. 4 salmon steaks -

How to cook deliciously - Steamed Salmon with Ginger and Chives

1. Stage

In a small glass or stainless-steel bowl, combine the sake, soy sauce, sesame oil, garlic, ginger, 1 tablespoon of the chives, the sugar, red-pepper flakes and black pepper. Put the salmon steaks, in one layer, in a shallow Pyrex dish and pour the soy mixture over it.

2. Stage

In a large pot, bring about 1 inch of water to a boil over high heat. Put the dish with the fish and sauce in a large steamer basket. Put the basket over the boiling water and cover. Reduce the heat to moderately high and cook until the salmon is just barely done (the fish should still be translucent in the center), about 10 minutes. Serve the salmon steaks with the cooking juices poured over them and the remaining 1 tablespoon chives sprinkled on top.

3. Stage

Notes: As an alternative you can use firm white fish fillets such as red snapper, grouper or sea bass. Cook them until the center is opaque.

4. Stage

Wine Recommendation: The rich salmon and other bold ingredients can stand up to a lusty, fruity California chardonnay, or, if you prefer to serve a red wine, a full-bodied merlot.