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| STEAMED ATLANTIC SALMON WITH ASPARAGUS, SHIITAKE MUSHROOMS AND ARTICHOKE HEARTS |
| Yields: 4 servings |
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| Iingredients: FISH |
2 lb Atlantic salmon, dark flesh (blood) trimmed,
cut into 8 oz. portions
salt and white pepper to taste
2 oz thinly sliced ginger
2 oz scallions cut to 2 inches long
1 C low sodium chicken broth
1 T sake
juice of 1 fresh lemon
low sodium soy sauce to taste
2 T peanut oil
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| Ingredients: vegetables |
8 or 12 fresh shiitake mushrooms, trimmed
8 high quality whole ready to eat baby artichokes
16 asparagus spears
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| Ingredients: GARNISH |
2 scallions cut to 2 inches in length and finely slivered along the bias
a few stalks of fresh coriander
sliced lemon
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| Method |
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Prepare a steamer and set it on.
Clean portioned out fish in cold water very well and pat dry.
Season with salt and white pepper to taste.
In a semi shallow pan or platter big enough to hold the fish pieces next to each other, pour in the low sodium chicken broth
and the sake.
Lay the pieces of fish in the pan.
Arrange the shiitake and artichokes around and on top of fish and top with the ginger and scallions.
Place pan in the very hot steamer and cook until fish is done, about 12 minutes.
Cook asparagus separate so as to not crowd steamer, allowing fish to cook at the shortest time possible for better texture.
Asparagus can be boiled in salted water and kept warm. |
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