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Sesame-Ginger Steamed SalmonSesame-Ginger Steamed Salmon
Sesame-Ginger Steamed Salmon

Sesame-Ginger Steamed Salmon

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Recipe - Dearborn Market
Sesame-GingerSteamedSalmon.jpg
Sesame-Ginger Steamed Salmon
Prep Time15 Minutes
Servings2
Cook Time10 Minutes
Calories559
Ingredients
1 cup uncooked instant brown rice
1 garlic clove, crushed with press
1 Tbs less-sodium soy sauce
1 Tbs sesame oil
1 Tbs orange juice or dry sherry
1 1/2 Tbs grated peeled fresh ginger
1 tsp honey
1/4 cup thinly sliced green onions
2 skinless salmon fillets (6 ounces each)
1/4 red bell pepper, thinly sliced
1/4 cup shredded or matchstick-cut carrots
1 1/2 tsp sesame seeds
Directions

1. Prepare rice as label directs.

 

2. Meanwhile, fill deep, 12-inch sauté pan with ¼ inch water. Place 9-inch diameter cake rack in pan. Cover pan and heat water to boiling over high heat.

 

3. Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.

 

4. Place pie tin on cake rack; cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.

 

5. Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.

 

6. To serve, carefully remove pie tin from skillet. Place 2/3 cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.

 

Nutritional Information
  • 21 g Fat
  • 3 g Saturated fat
  • 107 mg Cholesterol
  • 385 mg Sodium
  • 47 g Carbohydrates
  • 3 g Fiber
  • 5 g Sugars
  • 3 g Added sugars
  • 44 g Protein
15 minutes
Prep Time
10 minutes
Cook Time
2
Servings
559
Calories

Directions

1. Prepare rice as label directs.

 

2. Meanwhile, fill deep, 12-inch sauté pan with ¼ inch water. Place 9-inch diameter cake rack in pan. Cover pan and heat water to boiling over high heat.

 

3. Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.

 

4. Place pie tin on cake rack; cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.

 

5. Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.

 

6. To serve, carefully remove pie tin from skillet. Place 2/3 cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.