Good wild salmon is full of nutrients and ginger is excellent for enhancing immunity. This is one of the many dishes that I have ben preparing for my radiotherapy patient, although the obvious addition of brassicas are not allowed (creates gas internally), so I substitute very thinly sliced carrots or courgettes; plus here a little avocado as it’s so good for you! You don’t need to add any liquid as there is enough moisture created by the steaming to leave the salmon flaky and unctuous so long as you don’t over cook it!
I also made this with red snapper which was equally good; here I sprinkled it with cooking sake and a little sesame oil to keep it moist during cooking. Served with mashed sweet potato.
2 fillets of salmon
1/2 tsp salt
1 tbsp Chinese cooking wine or cooking sake
lots of finely grated ginger
1 tbs dark soy sauce
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
spring onion and a little chilli
First combine all the sauce ingredients in a bowl and set aside.
Place the salmon in a steamer, in foil or greaseproof paper. Season lightly with salt and pepper.
Then grate the ginger and mix with the salt and wine/sake in a small bowl. Put this mixture over the salmon.
If you want, add some pak choi or spinach under the salmon so you get delicious steamed vegetables as well!
Steam for no more than 10 minutes.
Serve with rice or mashed potatoes, with the sauce on the side.