Steamed Salmon With Edamame
Steamed Salmon With Edamame
This dish is gentle, deeply satisfying, and naturally gluten-free. The rich color and nuttiness of riceberry paired with silky salmon and sweet edamame make it as nourishing for the eyes as it is for the body.Let me know if you try it—or tag me @hongthaimee so I can see your beautiful plate!
Ingredients
- 2 salmon fillets about 5–6 oz each, skin off
- 1 cup edamame, shelled frozen or fresh
- 3-4 tbsp Thaimee All-Purpose Sauce or to taste
- Steamed Thai riceberry to serve or your choice of rice
Instructions
Prepare the steamer:
- Bring water to a gentle boil in your steamer pot.
Season the salmon:
- Place the salmon fillets on the steaming tray or dish. Scatter edamame around the salmon and pour about 1–2 tablespoons of Thaimee All-Purpose Sauce over each fillet.
Steam:
- Cover and steam for about 8–10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Serve:
- Plate the salmon and edamame over a warm bed of steamy Thai riceberry.
Notes
You can also add sliced mushrooms, baby bok choy, or napa cabbage to the steamer to make this a full one-dish meal. You can also use this technique for white fish such as cod or bass.
