Breakfast · Japanese · 10 min
Steamed Atlantic Salmon with Ginger-Scallion Gremolata and Wilted Spinach
- Calories
- 101
- Protein
- 8g
- Carbs
- 9g
- Fat
- 3g
Ingredients
- 25 g Atlantic salmon fillet
- 0.125 tsp salt
- 82 g spinach
- 27 g sweet potato
- 1 tsp fresh ginger
- 1 tbsp scallions
- 0.25 tsp sesame oil
Method
- 01Fill a pot with 1 inch of water and place a steamer basket inside. Bring water to a boil over medium-high heat.
- 02Season the raw Atlantic salmon fillet with half of the salt.
- 03Arrange the sweet potato rounds in the steamer basket, cover, and steam for 3 to 4 minutes until starting to soften.
- 04Add the salmon fillet and fresh spinach to the steamer basket. Cover and steam for 4 to 5 minutes, until the salmon turns opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C), and the spinach is fully wilted.
- 05In a small bowl, toss together the julienned fresh ginger, sliced scallions, sesame oil, and remaining salt to create the gremolata.
- 06Plate the sweet potato rounds, pile the wilted spinach alongside, top with the steamed salmon fillet, and spoon the ginger-scallion gremolata over the salmon.
Cook it with the whole plan around it
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