Real Food Road Hero of the Month/Food Revolution Recipe #3: Asian-Style Steamed Salmon

Real Food Hero
February’s Hero is none other than my son. He nearly single-handedly prepared this week’s recipe, and it was delicious. If my 9-year-old son can do it, you can too!

Asian-Style Steamed Salmon-Jamie Oliver (Jamie’s Food Revolution)

Serves 2

a large handful of broccolini or broccoli rabe
1 x 8-ounce can of water chestnuts
a large handful of sugar snap peas
2 salmon fillets, skin on, scaled and bones removed (about 7 oz each)

For the dressing
a thumb-sized piece of fresh root ginger
1 clove of garlic
1/2 a fresh red chile
1 scallion
2 T soy sauce
3 T extra virgin olive oil
1 lemon

Notes:
We doubled this recipe to serve 4; not the dressing, the recipe makes plenty for 4 servings.
We used an electric steamer/cooker with a steamer basket, but the saucepan/colander method works, too.
We used broccoli spears cut thin, much the same as broccolini.
We reduced the size of the salmon servings to 3 or 4 oz-less expensive, and 7 oz servings are a bit large for us.
We left the red chile out of the dressing, and it was still tasty. (I chopped the chile for my husband and I to top our servings separately.)
We served Asian noodles alongside the salmon, topped with seaweed salad. Rice would also be great.

To prepare your salmon:
Fill a saucepan halfway up with water and put it on a high heat to boil. Trim the ends off the broccolini stalks. Drain your water chestnuts in a colander. Add the sugar snaps.
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Lay the salmon fillets, skin side down, on top of them, then scatter the broccoli over. Cover the colander with aluminum foil and scrunch it tightly around the edges to seal the steam in.
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To cook your salmon and make your dressing:
Put the aluminum foil-covered colander over your pan of boiling water and let it steam for 8 to 10 minutes. While that’s happening, peel and grate the ginger and half your clove of garlic into a small bowl. Finely slice your chile and scallion and add them to the bowl with the soy sauce and extra virgin olive oil. Squeeze the juice from half the lemon into the bowl. Mix everything together well with a spoon and put to one side.
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After your salmon and vegetables have been steaming for 8 minutes, peel back the foil and check the fish is cooked through-it should flake apart.

To serve your salmon:
Divide the salmon, water chestnuts, and veggies between your serving plates or bowls. Give the dressing a quick stir and drizzle it over. Serve with the remaining lemon half, cut into wedges, for squeezing over.

Again, Oliver has presented a recipe that could work with other ingredients. As long as the fish and veggies will steam done at about the same time, you could substitute all kinds of ingredients here. The sauce is lightly flavored, slightly salty, and would top any fish or veggie combo well.

My son was very proud of this dish, and I am proud of him.

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