Steamed Salmon Steaks Thai Style
Immerse yourself in the vibrant flavors of "Steamed Salmon Steaks Thai Style," a light yet intensely aromatic dish that brings authentic Thai cuisine to your kitchen. Packed with fresh ingredients like lemongrass, kaffir lime leaves, ginger, and bird’s eye chilies, this recipe transforms tender salmon steaks into a fragrant culinary masterpiece. The steaming technique preserves the fish's natural succulence while infusing it with the bold, zesty notes of lime juice and fish sauce, balanced by a hint of sweetness from brown sugar. This easy-to-make dish, ready in just 35 minutes, is perfect for a healthy weeknight dinner or as an impressive centerpiece for a Thai-inspired feast. Garnished with fresh cilantro, green onions, and a dash of heat, it pairs beautifully with jasmine rice for a wholesome, flavorful meal that’s sure to delight.
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Recipe Information
Ingredients
- 4 pieces Salmon steaks
- 3 cloves Garlic
- 1 inch piece Fresh ginger
- 2 stalks Lemongrass
- 4 leaves Kaffir lime leaves
- 2 pieces Bird’s eye chili
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro
- 2 stalks Green onions
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean the salmon steaks and pat them dry with a paper towel. Lightly season both sides with salt and black pepper. Set aside.
Peel and finely slice the garlic and ginger. Bruise the lemongrass stalks by pounding them gently with the back of a knife and cut into 2-inch pieces. Tear the kaffir lime leaves into halves to release their aroma.
Slice the bird's eye chilies finely, removing the seeds if you prefer less heat.
In a small bowl, mix the fish sauce, lime juice, and brown sugar until the sugar is dissolved. Set this sauce aside.
Prepare a steamer by adding 1 cup of water to the base of the steaming pot. If using a bamboo steamer, line it with parchment paper or banana leaves for easier cleanup.
Arrange the salmon steaks in the steaming basket, ensuring they are not overlapping. Scatter the garlic, ginger, lemongrass, kaffir lime leaves, and half of the chili slices over the salmon.
Steam the salmon over medium heat for 14–16 minutes, or until the salmon is opaque and cooked through. Adjust the time depending on the thickness of the steaks.
Once the salmon is cooked, remove it carefully and plate it. Drizzle the prepared fish sauce mixture over the salmon evenly.
Garnish with fresh cilantro leaves, finely chopped green onions, and the remaining chili slices. Serve immediately with steamed jasmine rice or as part of a larger Thai-inspired meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 756 mg | 16% | |
*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.
