Steamed Asian Salmon Twist
A flavorful steamed salmon dish infused with bright citrus, spicy jalapeños, and aromatic herbs, served with jasmine rice and bok choy for a balanced meal.
Ingredients
Marinade
- 135 ml lime juice (replaced orange juice)
- 60 ml soy sauce
- 45 ml apple cider vinegar (instead of rice vinegar)
- 20 ml honey (reduced from 30 ml)
- 10 ml maple syrup (added)
- 15 ml freshly grated ginger (about 3 tsp, slightly more than original 2 tsp)
- 2 cloves garlic (finely minced)
- 5 slices fresh jalapeño (thinly sliced, seeds optional)
- 1 tbsp fresh oregano leaves (chopped, replaces green onions)
Salmon
- 4 fillets skinless salmon fillets (about 170 g each, center cut)
- to taste Salt and black pepper
- 1 tbsp olive oil (optional for finishing)
Serving
- as needed Steamed jasmine rice and sautéed bok choy (for serving)
Instructions
- Whisk lime juice, soy sauce, vinegar, honey, maple syrup, ginger, garlic, jalapeño, and oregano until well combined.
- Marinate salmon fillets in the mixture for 90 minutes, then drain and simmer the marinade until thickened.
- Steam the salmon over water, placing fillets spaced apart, and cook for 7–12 minutes until opaque and flakes easily.
- Drizzle the thickened sauce over the warm salmon, optionally finishing with a splash of olive oil. Serve with rice and bok choy.
Notes
Use a colander or sieve if no bamboo steamer. Adjust marinating time for flavor depth. Jalapeño seeds are optional for heat.