Breakfast · Japanese · 10 min
Steamed Atlantic Salmon with Ginger-Scallion Aromatics and Wilted Kale
- Calories
- 449
- Protein
- 31g
- Carbs
- 50g
- Fat
- 10g
Ingredients
- 104.6 g Atlantic salmon fillet
- 167 g sweet potato
- 232 g kale
- 1 tbsp water
- 13.9 g fresh ginger
- 9.3 g garlic
- 15 g scallion
- 0.25 tsp salt
Method
- 01Prepare the aromatics: finely mince the fresh ginger and garlic. Thinly slice the scallions, separating the white and green parts.
- 02Slice the sweet potato into thin, uniform rounds. Place them in a steamer basket set over boiling water, cover, and steam for 10-12 minutes until tender.
- 03Season the Atlantic salmon fillet with half of the sea salt and layer the minced ginger, garlic, and scallion whites on top.
- 04Place the seasoned salmon fillet in the steamer basket alongside the sweet potatoes. Cover tightly and steam for 6-8 minutes until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork.
- 05While the fish steams, add the chopped kale, 1 tablespoon of water, and remaining sea salt to a skillet. Cover and steam over medium heat for 3-4 minutes until vibrant green and wilted.
- 06Assemble: lay the steamed sweet potato rounds on the plate, place the cooked salmon fillet on top, and arrange the wilted kale alongside. Garnish with the sliced green scallions and serve hot.
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