Aromatic Steamed Salmon With Shallots And Broccoli
Serves 4
Published in: newspaper
1 pounds salmon fillet -- cut into 1 1/4-inch chunks
1/4 cup plus 2 tablespoons soy sauce
1/4 cup sake
1 tablespoons Asian sesame oil
2 teaspoons juice from grated fresh ginger
Freshly ground pepper
2 tablespoons cornstarch
2 shallots -- chopped
4 ounces broccoli -- chopped into bite-size pieces
Put the salmon in a large bowl; set aside. Mix together the soy sauce,
sake, sesame oil, ginger juice and pepper to taste in a small bowl; pour
mixture over the salmon, stirring to coat each piece. Set aside 15
minutes. Pat the salmon dry with paper towels; discard the marinade.
Dust with the cornstarch. Put the shallots, broccoli and salmon in a
heat- resistant bowl. Place in a steamer basket; cover basket. Steam
until salmon is just opaque throughout, about 15 minutes. Serve drizzled
with the cooking juices.
Preparation time: 25 minutes
Marinating time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
Kimiko Barber suggests serving this recipe, from her book "Japanese
Light," with "plain boiled or mashed potatoes to soak up all the
tasty cooking juices."
Recipe Notes
Keep it colorful. Barber described the go shiki principle that says
every meal needs five colors: white, red, yellow, green and black
(including dark purple and brown). That's a good policy to help
achieve a well-balanced and nutrient-rich meal.
Use meat as a garnish. Meat rarely plays the starring role at
mealtime; vegetables, noodles and rice have those honors. The liberal
use of soy (primarily tofu) instead of meat also keeps saturated fat
low.
Eat more soup. The Japanese frequently eat broth-based soups chock-
full of vegetables.
Exported from A Cook's Books -- Recipe management for Macintosh
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