Steamed Salmon Cantonese Style
Delight in the clean, vibrant flavors of Steamed Salmon Cantonese Style, a stunning dish that highlights the elegance of minimalistic cooking. Perfectly steamed salmon fillets are infused with the aromatic warmth of fresh ginger and green onions, while a silky soy-based sauce adds a savory depth. A finale of sizzling hot oil poured over the garnish releases a fragrant, mouthwatering aroma that elevates this dish to restaurant quality. Ready in just 25 minutes, this healthy and flavorful recipe is ideal for a quick weeknight dinner or a sophisticated weekend treat. Pair it with steamed rice or sautéed greens for a complete, nourishing meal that’s as beautiful as it is delicious. Explore the harmony of traditional Cantonese cooking right in your own kitchen!
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Recipe Information
Ingredients
- 2 pieces (6 oz each) salmon fillet (skin-on or skinless)
- 2 inches (julienned) ginger
- 4 stalks (cut into 2-inch pieces and julienned) green onions
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 pinch salt
- 0.25 teaspoon white pepper
Instructions
Prepare the salmon fillets by rinsing them under cold water and patting them dry with paper towels. Lightly season both sides with a pinch of salt and white pepper. Set aside.
Set up a steamer by filling a wok or deep pan with about 2 inches of water. Bring the water to a boil over high heat.
Place the salmon fillets on a heatproof plate that can fit inside the steamer. Scatter half of the julienned ginger over the salmon.
Reduce the heat to medium and carefully place the plate with the salmon inside the steamer. Cover the steamer with a lid and steam for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
While the salmon is steaming, prepare the sauce. In a small bowl, mix the light soy sauce, water, sugar, and sesame oil until the sugar is dissolved. Set aside.
Once the salmon is cooked, carefully remove the plate from the steamer. Discard any accumulated liquid on the plate and scatter the remaining julienned ginger and the green onions over the salmon.
In a small pan, heat the vegetable oil over medium-high heat until it is hot but not smoking. Carefully pour the hot oil over the salmon to sizzle the ginger and green onions, releasing their fragrance.
Drizzle the prepared soy sauce mixture over the salmon fillets. Serve immediately with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
