Wiktor Wise
Steaming salmon is a great way to cook the fish without drying it out, and it can be done with a basic electric steamer. The gentle cooking method keeps the salmon tender and juicy, and prevents it from becoming chalky. Steaming salmon is also a quick and easy way to infuse the fish with flavour, such as lemon, garlic and dill. The method is simple: fill your steamer with water, add your chosen aromatics to the water, season the salmon fillets, place them in the steamer, and then cook for around 5-10 minutes.
| Characteristics | Values |
|---|---|
| Marinade | Mirin, soy sauce, chopped spring onion, chopped coriander, honey, ginger, and garlic |
| Marinade time | 1 hour |
| Water level | 1 inch or 1 litre |
| Vegetables | Carrots, asparagus, courgettes, broccoli |
| Seasoning | Salt and pepper |
| Cooking time | 5-10 minutes |
| Garnish | Chopped spring onion |
| Sides | Soy sauce |
| Steamer basket lining | Lemon slices |
| Steamer basket contents | Salmon, dill |
| Salmon positioning | Skin side down |
| Salmon texture | Medium-rare or medium to well-done |
Explore related products
What You'll Learn
Preparing the salmon
Next, season the salmon fillets. Salt and pepper are classic choices, but you can also experiment with other seasonings like garlic, lemon slices, and fresh dill sprigs. If you want to enhance the flavour further, create a marinade by mixing mirin, soy sauce, chopped spring onion, coriander, honey, ginger, and garlic in a bowl. Coat the salmon thoroughly with this marinade and refrigerate for about an hour.
Before placing the salmon in the steamer, ensure it has an even thickness. You can do this by tucking the thin end under or trimming it to match the thickness of the thicker portion. This step ensures that the salmon cooks evenly.
Now, you're ready to place the salmon in your electric steamer. If using a steamer basket, line it with thin lemon slices and place the salmon on top, leaving space between the fillets for even steaming. For an extra flavour boost, sprinkle chopped ginger on top of the salmon fillets, or even a few pieces of butter.
Finding Diameter: Electrical Mobility Calculations Simplified
You may want to see also
Explore related products
Preparing the steamer
Next, place your steamer basket or tray inside the cooking pan. If you're using a tiered steamer, you can add your ingredients to the tiers now. Place the aromatics—such as lemon slices, dill, garlic, ginger, and spring onion—in the water below the steamer basket or tray. You can also add a marinade to the fish at this stage, if you wish. If you're using a basic steamer basket, bring the water to a boil over high heat, then reduce the heat to low and allow the water to simmer while you prepare the salmon.
Before adding the salmon, season the fillets with salt and pepper, and perhaps a little non-stick oil spray. If your salmon has a thick end and a thin end, you can either slice off the thin end for use in another dish, or fold it underneath to make the thickness equal. Now, place the salmon in the steamer basket or tray, leaving space between the fillets so the steam can circulate. If you're steaming vegetables alongside the salmon, add these to the steamer now.
Transform Your Garage: Electric Door Conversion Guide
You may want to see also
Explore related products
Cooking the salmon
Firstly, set up your electric steamer. Fill the base with water—about one inch or so, or enough to just reach the bottom of the steamer basket—and place it over medium-high heat. You want the water to be steaming before you add the fish.
Now, prepare the salmon. If your salmon fillets have a thick end and a thin end, you can either slice off the thin end, fold it underneath, or trim the thick end to match the thin portion, so that it cooks evenly. Season both sides of the salmon with salt and pepper to taste. If you like, you can also marinate the salmon in a mixture of mirin, soy sauce, chopped spring onion, chopped coriander, honey, ginger, and garlic for an hour before steaming.
Next, prepare the steaming basket. Line it with thin slices of lemon, and place dill over the lemon slices. Place the salmon over the dill, making sure to leave space between the fillets so the steam can evenly surround the fish. If you are using an electric steamer with multiple tiers, place the salmon in the top tier.
Once the water is steaming and the salmon is prepared, place the steaming basket over the base, cover with a lid, and let the salmon steam for about 5 to 10 minutes, depending on the thickness of the fish and how well-cooked you like it. Check the fish early and often to ensure it doesn't overcook. It should be opaque on the outside and just a little translucent in the centre when it's medium-rare. An instant meat thermometer will read between 120°F and 125°F for medium-rare, and between 125°F and 140°F for medium to well-done.
Schneider Electric APC: Chicago-Based Power Solutions
You may want to see also
Explore related products
Cooking vegetables
To steam salmon in an electric steamer, fill the steamer tray with 1 litre of water. Add the marinated salmon to the lower tier of the steamer, with sliced onions and grated carrots. Cut butter into pieces and sprinkle on the salmon fillets, along with chopped ginger. Set the timer for 10-15 minutes. After 5 minutes, add asparagus, courgettes and broccoli to the top tier.
Steaming vegetables is a quick and easy way to cook them, locking in flavour, nutrients and a tender texture. Here are some tips for cooking vegetables in an electric steamer:
- Cut the vegetables into uniform bite-sized pieces. Smaller pieces will cook more quickly than larger pieces.
- Add 1-2 inches of water to the pan and insert the steamer basket. The water level should be under the basket.
- Bring the water to a boil.
- Add the vegetables to the steamer basket, ensuring they do not touch the water. Cover the pot and reduce the heat to medium.
- Start checking the vegetables after a few minutes. Tender vegetables like broccoli and asparagus will cook quickly, while harder vegetables like carrots and potatoes will take longer.
- To avoid over-steaming, set a timer for 3 minutes and then check intermittently. Remove the vegetables from the steamer when they still have a bit of crunch, as they will continue to cook.
- You can steam vegetables from frozen, but those with a higher moisture content like spinach should be gently defrosted first.
- Toss the steamed vegetables with butter, olive oil, salt and pepper, or a simple dressing like honey and mustard, before serving.
Fill Out Forms Faster: The Electric Way
You may want to see also
Explore related products
Serving the salmon
When the salmon is cooked to your liking, remove it from the steamer and serve. You can serve the salmon with a garnish of chopped spring onion and a side of soy sauce for dipping. You can also serve it with lemon juice or a lemon wedge, or with a pat of butter on top.
If you want to add a little more flavour, marinate the salmon before steaming. To do this, add mirin, soy sauce, chopped spring onion, chopped coriander, honey, ginger, and garlic to a bowl and mix to create a marinade. Add the salmon to the bowl and coat thoroughly with the marinade. Refrigerate the marinated salmon fillets for 1 hour before steaming.
You can also serve the salmon with vegetables. Add the vegetables to the steamer at different times, depending on how long they take to cook. For example, add carrots to the steamer 5 minutes before adding asparagus, courgettes and broccoli.
Cool Electric Tricycles: India's Affordable, Eco-Friendly Option
You may want to see also
Frequently asked questions
Fill the steamer with one inch of water and place it over medium-high heat. Thinly slice a lemon and line the steaming basket with the slices. Add dill over the lemon slices and season the salmon with salt and pepper. Place the salmon over the dill, leaving space between the fillets. Once the water is simmering, cover the basket and steam for 5-10 minutes.
Depending on the thickness of the salmon, steaming should take around 5 to 10 minutes.
The water should be simmering, but not boiling. Check the water level to ensure it does not touch the steamer.
You can add lemon slices, dill, garlic, and ginger to infuse the salmon with flavour.
It is up to you whether you leave the skin on or off. Some people like the texture of steamed salmon skin, but it is not necessary to keep it on.
