Lunch · Chinese · 15 min
Steamed Atlantic Salmon with Ginger-Scallion Oil and Fragrant Jasmine Rice
- Calories
- 594
- Protein
- 50g
- Carbs
- 33g
- Fat
- 30g
Ingredients
- 210 g Atlantic salmon fillet
- 24.5 g jasmine rice
- 150 g spinach
- 13 g olive oil
- 10 g fresh ginger
- 15 g scallions
- 1 tsp soy sauce
- 4.5 g honey
- 5 g slivered almonds
Method
- 01Rinse jasmine rice until water runs clear, then steam with 60 ml water until fluffy and tender.
- 02Prepare a bamboo steamer over a wok with boiling water. Place the salmon fillet on a heat-proof plate, season with half the soy sauce and half the julienned ginger, and steam for 7-9 minutes until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 03Blanch the fresh spinach in boiling water for 30 seconds, drain thoroughly, and arrange on the serving plate.
- 04In a small saucepan, heat olive oil until shimmering. Pour the hot oil over the scallions and remaining julienned ginger in a heatproof bowl to create aromatic oil.
- 05Whisk together honey and remaining soy sauce in a small bowl to create a light glaze.
- 06Plate the cooked jasmine rice alongside the spinach and top with the steamed salmon. Drizzle with the ginger-scallion oil and honey glaze, then sprinkle toasted slivered almonds over top.
Cook it with the whole plan around it
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