Wait until you see this dish! In this lesson you’ll learn how to steam salmon and the tricks to keeping it smooth, tender, and moist. I can’t wait for you to try it!
The honey adds depth to the sweetness of the fish. The flavor is velvety sweet and a little savory. Delicious and SO easy to make!
Preparation time: 5 minutes | Cook Time: 10 to 12 minutes | Serves 2
½ to ¾ pound wild salmon
½ teaspoon gluten free miso
1½ tablespoon honey
1 tablespoon Gomasio (this can be found in the ethnic section of many grocery stores, but you can also use plain sesame seeds)
Sea salt to taste
Optional parsley for color
Use a steamer or a pot with a steamer insert. Put several inches of water in the bottom of the pot and bring it to a boil. Place a large lettuce leaf, greens leaf, or cabbage leaf on the steamer basket and then place the salmon filet on top with the skin side down. Cover and steam for 10 minutes (more time may be needed for thicker cuts). Check the center of the thickest part of the fish; if the flesh has turned color then you know that it is done. Remove the pot from the heat to quickly cease the cooking process. Mix the miso and the honey in a small bowl and then spread the mixture over the top of the fish. Sprinkle with Gomasio, and maybe a bit of parsley for color.