Dishes from salmon in a double boiler are one of the few that combine excellent taste and great benefit, because the tender meat of this Atlantic fish contains vitamin A, vitamins of group B, the daily norm of macro- and microelements.
How to cook salmon in a double boiler and thereby indulge yourself with health benefits, we will tell you in this article.
Salmon in the steamer in the eastern
Traditionally, Chinese chefs prepare steamed fish in combination with green onion and ginger, which counterbalance the bright fishy taste. Try a refreshing oriental combination for today's dinner.
Ingredients:
- salmon steak - 500 g;
- soy sauce - 1 tbsp. a spoon;
- salt - ¼ tsp spoon;
- white pepper - 1/8 tsp.
- green onions - 2 feathers;
- ginger fresh - 4 circles;
- lemon - 1 piece;
- sesame oil - 2 tbsp. spoons.
Preparation
The washed and dried fish steak is marinated in soy sauce and spices - 15-30 minutes. Put the pickled salmon in a bowl of steamer, sprinkle with chopped onions and pieces of ginger. Lemon cut in half: one half is divided into 4 parts and put them on the fish, the second - squeezed on the steak from above. A semi-kilogram steak of salmon is cooked in a steamer for 30 minutes or until it begins to decay under the pressure of the fork.
Ready-to-serve fish is served in combination with rice or rice noodles with fish broth.
Salmon in a double boiler with yoghurt sauce - recipe
Ingredients:
For fish:
- fillet of salmon - 500 g;
- olive oil - 2 tbsp. spoons;
- chili pepper - 1 pod;
- fennel - 1 pc .;
- lemon - 1 piece;
- salt - to taste.
For sauce:
- fresh cucumber - 1 pc .;
- yoghurt (without additives) - 1 item;
- salt - ½ tsp;
- mustard dijon - 2 tbsp. spoons;
- shallot - 1 bunch.
Preparation
We start with the sauce: clean the cucumber, remove the seeds, cut into small cubes and sprinkle with salt. Leave cucumbers for 1 hour, so they gave away excess water.
Meanwhile, slices of salmon fillets are greased with a marinade consisting of: olive oil, salt, sliced green fennel and chili pepper (without seeds). Straight in marinade we send salmon to the steamer for half an hour.
We return to the sauce: the cucumber has already given the excess moisture, which means that it can be washed from the remains of salt and get wet with a paper towel. In a shallow bowl, mix yogurt, mustard and chopped shallots. Add the cucumbers, and serve the sauce to the ready-made and sprinkled lemon juice fish fillet. This dish is served with a side dish of your favorite baked vegetables. Bon Appetit!