Best Steamed Salmon With Peas And Leeks Recipes

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STEAMED SALMON WITH MUSHROOMS AND LEEKS



Steamed Salmon With Mushrooms and Leeks image

Make and share this Steamed Salmon With Mushrooms and Leeks recipe from Food.com.

Provided by Boomette

Categories     Greens

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
2 cups shiitake mushrooms or 2 cups paris mushrooms, sliced
2 leeks (only white and light green parts) or 2 onions, finely sliced
1/4 teaspoon fresh black pepper
1 (1 -1 1/2 lb) salmon fillet, skin removed, cut in 4 pieces
1 tablespoon fresh ginger, finely chopped
1 tablespoon low sodium soy sauce
1/2 teaspoon sesame oil
1 garlic clove, finely chopped
1 green onion, finely sliced
1 lemon, cut in quarters

Steps:

  • In a large skillet, heat oil at medium heat. Add mushrooms, leeks and pepper and cook about 8 minutes or until veggies have soften. Put the salmon pieces on the veggies in the skillet.
  • Meanwhile, in a small bowl, mix ginger, soy sauce, sesame oil and garlic. Spread the mixture on the salmon. Cover and cook for about 10 minutes or until the flesh is easy to flake with a fork. Sprinkle with green onion. Serve with quarters of lemon.

STEAMED SALMON WITH SNOW PEAS



Steamed Salmon With Snow Peas image

Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.

Provided by echo echo

Categories     < 30 Mins

Time 18m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
1 scallion, thinly sliced (white plus about 2 inches of green)
1/2 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
2 salmon fillets, skin removed, about 1 1/2 inch thick
nonstick cooking spray
1/2 lb snow peas

Steps:

  • Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
  • Rub ginger and garlic on the salmon.
  • Arrange salmon in a steamer basket coated with spray.
  • Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
  • Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
  • Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.

Nutrition Facts : Calories 433.1, Fat 12.3, SaturatedFat 2, Cholesterol 165.4, Sodium 386.6, Carbohydrate 9.9, Fiber 3.2, Sugar 4.8, Protein 67.1

STEAMED SALMON WITH PEAS AND LEEKS



Steamed Salmon With Peas and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 fillets of fresh salmon, about 6 ounces each
2 tablespoons finely chopped shallots
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped parsley
Salt to taste
Freshly ground pepper to taste
1 cup fish stock, flavored with white wine
2 medium leeks, cut in julienne strips, 1 inch long
1 medium carrot, cut in julienne strips, 1 inch long
1 cup freshly shelled peas
4 ounces sweet butter
2 hard-cooked eggs
Salt and freshly ground pepper to taste
Juice of 1/2 lemon (1 1/2 tablespoons)

Steps:

  • Run fingers lightly over salmon fillets to check for bones.
  • Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
  • Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
  • While salmon is steaming, coarsely chop eggs and set aside.
  • In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
  • Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
  • Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
  • Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram

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