lunch

Steamed Atlantic Salmon with Ginger-Scallion Oil and Fragrant Jasmine Rice

Name: Steamed Atlantic Salmon with Ginger-Scallion Oil and Fragrant Jasmine Rice
Ingredients: 180 g ATLANTIC SALMON PRIME FILLET; 80 g Rice, white, long-grain, cooked; 150 g Spinach, raw; 9 g Oil, olive, salad or cooking; 5 g Nuts, almonds, slivered (for garnish); 4.5 g Honey (for sauce)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

ATLANTIC SALMON PRIME FILLET180 g

Rice, white, long-grain, cooked80 g

Spinach, raw150 g

Oil, olive, salad or cooking9 g

Nuts, almonds, slivered (for garnish)5 g

Honey (for sauce)4.5 g

Instructions

Prepare a bamboo steamer or a steaming rack in a wok. Place the salmon fillet on a heat-proof plate; season lightly with a touch of soy sauce and fresh ginger slices. Steam over boiling water for 7-9 minutes until the flesh turns opaque and flakes easily with a fork.

While the fish steams, blanch the spinach in boiling water for 30 seconds, then drain well. In a small pan, warm the olive oil until shimmering; remove from heat and toss in julienned scallions and a pinch of chili to create a fragrant aromatic oil.

Whisk together the honey and a splash of soy sauce (approx 1 tsp) to create a light glaze. Arrange the steamed spinach on a plate, top with the salmon, and drizzle with the hot ginger-scallion oil and the honey glaze. Sprinkle with slivered almonds for crunch. Serve immediately alongside the steamed rice.