Fish and chicken breast are especially good for steaming. A little cool sauce on the side and a fresh salad, and I don’t know – maybe it’s as good as BBQ.
Heresy! Some may say. You decide. Just put a few veggies and citrus alongside what you steam so everything cooks in one pot. Get a good steaming unit – either a pasta cooker/veggie steaming unit, a bamboo steamer accessory for a wok or just one of those nifty folding steaming baskets. And go wild.
Ginger-Steamed Salmon with Lemon, Onion and Baby Spinach1½ lb fresh salmon, cut into individual serving portions
½ lemon, thinly sliced
about ½ cup Bermuda onion, thinly sliced into half-moons
1 tsp fresh ginger, minced
1 10-oz bag baby spinach
Bring 2-3 cups of water to a boil in the base of a steamer. On counter top, place fish in removable steaming element. Top with lemon slices, and scatter onion and ginger around salmon. Place in steamer.
Cover and steam for 7 minutes. Then scatter spinach leaves about the salmon, mostly around the circumference of the steamer. Salt and pepper to taste. Cover and steam another 3 minutes, until the spinach leaves just wilt.
Serve with tartar sauce. Serves four.
Tartar Sauce with Sundried Tomato Pesto
1 rounded Tbsp India relish
2 Tbsp real mayonnaise
2 Tbsp light sour cream
2 tsp. sundried tomato pesto
1 clove garlic, pressed
1 tsp dried dill weed
dash salt
dash cayenne pepper
Whisk together all ingredients.
Cucumber, Tomato and Bermuda Onion Salad6-inches of English cucumber, diced
1 large ripe fresh tomato, diced
about ¼ cup Bermuda onion, cut into half-moons
1 Tbsp real mayonnaise
1 Tbsp light sour cream
1 tsp. dill
2 Tbsp vinaigrette dressing (6-22-08)
salt and pepper to taste
Mix together all ingredients and allow to meld for at least 30 minutes, turning once in a while.
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