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How To Make: DIY Steamed Asian Ginger Teriyaki Salmon

Updated on April 5, 2015

Steamed Asian Ginger Teriyaki Salmon

5 out of 5 stars from 1 rating of Steamed Asian Ginger Teriyaki Salmon

Freshly Prepared Asian Ginger Teriyaki Salmon

Steamed Asian Ginger Teriyaki Salmon

Odds are, if your looking at this page right now, you probably love salmon, if that is not the case...then you should still read this, because what I offer unto you now, is arguably the most delicious salmon I have ever had the fine fortune of savoring.

Bring on three traits I am always looking for in food, ( Delicious, Affordable, Healthy.) this dish is pact full of a flavor and aroma that can only be described as inappropriately amazing. The Firm yet lightly caramelized exterior blends flawlessly with the moist, flavorful center. As the flavors combine with the ginger the flavor brought forth is ( from a taste point of view ) world shattering.

To start with you are going to need the following.

Hardware:

x1 Large pan

x1 Pot

x1 Bowl

x1 Set of basic kitchen tools ( tongs, serving spoons, etc )

Food Items:


x1 Salmon pieces ( measure from finger tip back to your second joint, that is the desired thickness, see picture above.)

x1 Jar of Minced Garlic

x1 Jug of Soy Sauce

x1 Bag of Brown Sugar

x1 Ginger root finely minced and crushed, or tube of ginger paste

x1 Lemon grass ( optional, for a " fresh, clean " taste )

x1 Bag of green onions or chives

x1 Bag of rice

x1 Salt shaker

x1 Stick of butter

Cooking:


To start take your pan and pot, putting roughly 1/2 cup of water in the pan, and following the instructions on your rice packet for the pot. ( As the rice is the slowest part of this otherwise very quick meal starting it ahead of time will allow you to enjoy a much warmer, and there for fresher meal.)

Once your rice is started, take your bowl, soy sauce, brown sugar and ginger ( if this was the root mince it well first )and combine them in the bowl, there is no " perfect " way to do this, it is purely to taste, take an pour enough soy sauce into you bowl to submerge the salmon pieces halfway up, then pop it in the microwave for about 1-2 minutes or until hot, now mix in your brown sugar until the soy sauce turns from a salty bite to a sweet and salty glaze, this tends to be about the point when the soy sauce starts to first get noticeably thicker. At this point you can mix in your ginger (I find that for my wife and I roughly 2 tablespoons is perfect ).

At this point you can take your salmon and cut it into 2-3 inch thick cuts as seen above, if your salmon came with the skin on it...LEAVE IT! This will help trap moisture as well as protect the bottom of your salmon to a degree. Place the salmon cuts down into your sauce and submerge them as much as you can for about 5-8 minutes per side.

While your salmon is marinading, check on your rice, and ready your pan, put roughly 1/2 cup of water in the pan and place it on a heating element set to 6 ( or just past half way ) enough to slow cook your salmon with the skillet from the bottom, and steam the rest, this process of " duel cooking " helps sear in more moisture. Once your salmon is in the pan, place a lid over top and let set for roughly 4-7 minutes depending on your stove tops heat output.

During the salmons cooking, take roughly 2 - 3 tablespoons of butter, 1 teaspoon soy sauce, 2 tablespoons ginger toss in micro wave and stir, this sauce will be spread around the rice as seen above and used for dipping the corners or your salmon in if so desired.

Remove your salmon once you can plainly see that all side are nicely cooked and no longer raw, by this point your rice should be well done and on its way to having set for a few minutes. Plate your rice in a rectangular shape on your plate, set the salmon slices in the center, take the green onions or chives mentioned above and cut them into thin rings to garnish along with lemongrass if so desired and serve.

( If you find yourself graving a stronger flavor from your salmon, simply put a light glazing over it as soon as it cools to a reasonable temperature, I find this makes the dish suit my taste buds perfectly.)

If all went according to plan, at this point you should now be looking upon what will hopefully be one of the simplest, quickest, and most delicious salmon you have ever had.

Dinner is served.


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    • profile image

      Laura 

      3 years ago

      This recipe looks amazing, I can't wait to try it. The way he describes this dinner sounds incredible.

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