Asian-Style Steamed Salmon
Enjoy this simple, fast dish any weeknight.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: Asian
- Difficulty: Easy
- Cost: $3.63/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Carb
- Low-Sugar
Tags
- quick
- healthy
- savory
- fresh
- steam
Ingredients
- 1 cup chicken broth (low-sodium)
- 0.5 cup shiitake mushroom caps (rinsed, sliced)
- 2 tablespoon fresh ginger (minced)
- 0.25 cup scallions (rinsed, chopped)
- 1 tablespoon soy sauce (lite)
- 1 tablespoon sesame oil
- 12 ounce salmon fillet (cut into 4 portions)
Instructions
- Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
- Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
- Serve one piece of salmon with ¼ cup of broth.
Nutrition (per serving)
- Calories: 175
- Protein: 19 g
- Carbohydrates: 4 g
- Fat: 9 g
- Fiber: 1 g
- Sodium: 208 mg
- Saturated Fat: 2 g
- Cholesterol: 48 mg