Best Steamed Salmon Salad With Grapefruit Ginger Dressing Recipes

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GINGER STEAMED SALMON



Ginger Steamed Salmon image

Make and share this Ginger Steamed Salmon recipe from Food.com.

Provided by English_Rose

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons fresh gingerroot
2 (175 g) salmon fillets, each 175g, skinned
1/2 lemons or 1/2 lime
salt & freshly ground black pepper

Steps:

  • Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one).
  • Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger.
  • Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.

Nutrition Facts : Calories 231.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 80.5, Sodium 132.3, Carbohydrate 2.4, Fiber 0.5, Sugar 0.5, Protein 36.1

STEAMED SALMON WITH GARLIC AND GINGER



Steamed Salmon with Garlic and Ginger image

Categories     Cake     Sauce     Garlic     Ginger     Steam     Salmon     Boil

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 12

Flavoring Sauce
1 1/4 teaspoons sugar
1/4 teaspoon black pepper
2 tablespoons oyster sauce
2 tablespoons light (regular) soy sauce
2 1/2 tablespoons canola or other neutral oil
3 cloves garlic, finely chopped
Chubby 2-inch piece fresh ginger, peeled and finely shredded (see page 51)
3 scallions, green part only, chopped
1 scallion, white part only, cut lengthwise into thin strips
1 1/4 pounds salmon fillet, halved crosswise into 2 equal pieces, or 2 salmon steaks, 10 to 12 ounces each
4 to 6 sprigs cilantro

Steps:

  • To make the flavoring sauce, in a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce and stir to dissolve the sugar. In a small skillet or saucepan, heat the oil over medium heat. Add the garlic and sauté for 15 to 20 seconds, or until fragrant. Add the ginger and cook for about 1 minute, or until aromatic and pliant. Pour in the oyster sauce mixture and bring to a boil. Add the chopped scallion, stir to combine, and remove from the heat. Set aside. (The sauce may be prepared up to 4 hours in advance. Let cool, then cover it to prevent it from drying out. Keep at room temperature until ready to use.)
  • Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Set aside a few scallion strips for garnish and scatter the rest on the plate or pan. Arrange the fish on top and pour on the flavoring sauce. Place the plate or pan in the steamer tray.
  • Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 8 to 10 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bottom.
  • When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note, opposite) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first) and place it on a platter. Or, use 2 wide spatulas to transfer the fish to a warmed serving platter and pour the juices on top. Garnish with the reserved scallion strips and the cilantro and serve immediately.

STEAMED GINGERED SALMON WITH WARM CITRUS SAUCE



Steamed Gingered Salmon with Warm Citrus Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 18

Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground szechuan peppercorns
1/2 teaspoon coarse ground white peppercorns
4 (3-ounce) pieces of salmon fillet
4 eight inch rice paper, softened in warm water
4 red leaf lettuce leaves for steaming
Warm Citrus Sauce, recipe follows
1/2 tablespoon pink peppercorns, for garnish
Juice of 1 orange, separated
Juice of 1 lemon, separated
Juice of 1 lime, separated
1 tablespoon clear soy sauce
1 tablespoon lychee honey
1/2 tablespoon butter, optional-but highly recommended
Salt and white pepper

Steps:

  • Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns.
  • In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.

STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING



Steamed Salmon Salad with Grapefruit-Ginger Dressing image

It's tough to find a better source of heart-healthy omega-3 fatty acids than salmon. Add greens, grapefruit, and avocado, and you're well on your way to your 5 a Day.

Yield Makes 4 servings

Number Of Ingredients 11

1 lb salmon fillet, cut in half (to fit in a steamer basket)
1 tsp ground cumin
Juice from 2 limes (about 1/4 cup)
8 cups mixed baby greens
1 avocado, thinly sliced
1 pink grapefruit, pith and peel removed, segments separated
1/2 cup bean sprouts, thoroughly washed
5 tbsp grapefruit juice
2 tbsp olive oil
1/4 cup white-wine vinegar
1 tbsp chopped fresh ginger

Steps:

  • Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.

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