Steamed Salmon With Quick Spectrum Spicy Asian Marinade
|Garlic onion salad dressing||120 Milliliter (1/2 Cup)|
|Toasted sesame oil||60 Milliliter, unrefined (4 Tablespoon)|
|Tamari soy sauce||20 Milliliter (4 Tablespoon)|
|Asian seasoning oil||5 Milliliter (1 Teaspoon)|
|Salmon filets||24 Ounce, skin and bones removed (4 Salmon Fillets, 6 Ounce Or 720 Gram Each)|
|Fresh ginger||20 Milliliter, finely minced (4 Teaspoon)|
|Salt||20 Milliliter (4 Teaspoon)|
|Fresh ground pepper||20 Milliliter (4 Teaspoon)|
|Cilantro sprig||1 (For Garnish)|
Begin by boiling the water for a Chinese bamboo steamer.
In a stainless steel or glass bowl, whisk together the ingredients for the marinade.
Place each piece of salmon into a shallow bowl small enough to fit each steamer basket.
Spoon 3 tbs of marinade over each filet.
Sprinkle the fresh ginger over each filet.
Place the bowls into the steamer baskets and stack them over the boiling water.
Cover and let steam for approximately 5 minutes.
When the fish is cooked, remove from the steam, season with salt and pepper, garnish with the sprigs of cilantro.