Citrus Soy Steamed Salmon
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Steamed fish is a classic Chinese dish, but it's typically made with a steamer and whole fish. I learned this method of steaming salmon filets from WhatsGabyCooking, and it's awesome - there's barely any clean up involved, no oil splatters, and it makes a flakey and delicious fish. All you need is some parchment paper and a pan :)
I like to pair this salmon with some fresh steamed rice and sautéed greens, and you'll have an easy 30 minute meal that you'll come back to all the time!
Special Equipment
Ingredients
Directions
Divide the salmon filets into 6 ounce portions, or 2 pieces that will fit in an even layer in your pan.
To the salmon, add the sliced green onions (white and green parts), chopped garlic, ginger, and torn cilantro. To that, add the salt, black pepper, soy sauce, and 1 tablespoon of the neutral oil. Toss gently to combine everything together.
To your pan, add 2 pieces of parchment paper. Add a layer of the aromatics (cilantro, green onions, garlic, etc) to the bottom, then top with the salmon. Pour the remaining aromatics and remaining juices from the marinade on top of the salmon. Add an even layer of the sliced oranges, then drizzle the other 1 tablespoon of oil and pour the 1/3 cup of cooking wine into the pot. Bring the edges of the parchment together, sealing everything as much as possible, and put the lid on the pan. Turn the heat on medium high and cook for 5 minutes. Reduce to medium low after 5 minutes and cook for another 5 minutes. Remove from heat, and serve immediately.