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steamed salmon with ginger, green garlic, potatoes and miso

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Salmon

Steamed Salmon with Ginger, Green Garlic, Potatoes & Miso

During busy weeks, I like to stick to simple meals, and this steamed salmon from Norway recipe is perfect for that. Steaming the salmon is a fantastic alternative to pan frying, offering a healthier option without compromising on flavor.

Ingredients

  • 4 Norwegian salmon, 5-6 ounces each, skin on
  • 1 1/2 pounds fingerling or baby potatoes
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1 cup vegetable or chicken stock
  • 1 1-inch piece of fresh ginger, peeled and grated
  • 6 cloves green garlic, sliced lengthwise and chopped finely
  • 2 tablespoons white miso paste
  • 1 tablespoon tahini
  • 1 teaspoon Calabrian chili paste
  • 1/2 lemon

Directions

  • Preheat the oven to 325°F. On a tray layered with parchment paper, place the fingerling potatoes, season them well and roast 25 minutes, or until fork tender.
  • While the potatoes are cooking, make the sauce. Using a high-sided stainless steel pan with lid or a Dutch oven wide enough to accommodate a steamer rack, pour the vegetable stock, grated ginger and a third of the green garlic. Set the heat to medium high and place the steamer rack at the bottom.
  • Season the salmon thoroughly and place them skin side down. Sprinkle the remaining green garlic on top, drizzle with olive oil and cover. Cook for 5-7 minutes at medium to high heat.
  • Remove the salmon and the rack without turning off the heat. Whisk in the miso and tahini, add the Calabrian chili turn and off the heat.
  • Plate the salmon with the potatoes and pour the sauce on top. Add a squeeze of lemon to taste. Enjoy immediately.

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