Steamed Salmon with Spicy Ponzu Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 97 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 55 grams
- Total: 25 min
- Active: 25 min
Ingredients
1 1/2 cups sushi rice
4 skin-on salmon fillets (about 6 ounces each)
Kosher salt and freshly ground pepper
1 1-inch piece fresh ginger, peeled and cut into thin matchsticks
2 large heads baby bok choy, quartered through the stem
4 ounces shiitake mushrooms, stems removed and caps halved
1/4 cup soy sauce
1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons fresh orange juice
1 tablespoon mirin
1 1/2 to 2 teaspoons sriracha or other chili sauce
2 tablespoons chopped fresh cilantro
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Set a large bamboo or metal steamer basket over a pot of simmering water over medium heat. Season the salmon lightly with salt and pepper. Place the salmon skin-side down in the basket. Scatter the ginger pieces evenly on top. Nestle the bok choy and mushrooms between the salmon pieces (or on top if there’s not enough room). Cover and steam until the salmon is just firm to the touch, 6 to 8 minutes, depending on the thickness.
- Meanwhile, make the ponzu sauce: Stir together the soy sauce, lemon juice and zest, orange juice, mirin, sriracha and cilantro in a small bowl. Divide the salmon and vegetables among shallow bowls. Spoon the ponzu sauce on top. Serve with the rice.