Steamed salmon with vegetables and Teriyaki sauce

Today's is a recipe for the healthiest thing we can get between our chest and back. A steamed salmon with vegetables and teriyaki sauce that tastes like heaven and is prepared in a jiffy and without using much kitchen utensils . All advantages for a great dish that we love and leaves us more than satisfied every time we prepare it.

Using a good product is always advisable, but when the preparation of the recipe is so simple and the main ingredient is (almost) bare, this becomes mandatory. Get some good wild salmon loins. Yes, the kind that doesn't look like salmon because it's light in color (don't be fooled by the habit, that SALMON with capital letters is not bright orange but rather pale and delicate). And enjoy this wonderful recipe.

Ken Hom bamboo steamer and Caractère Revol porcelain plate

Ingredients (for 2 people)

• 2 wild salmon fillets
• 1/2 onion
• 1/2 green pepper
• 1/2 red bell pepper
• 2 sprigs of rosemary
• Salt
• ground black pepper
• extra virgin olive oil

For the teriyaki sauce:

• 75ml soy sauce
• 30ml rice vinegar
• 20 g of brown sugar
• 2 teaspoons ground ginger
• 1 teaspoon cornstarch
• 30 ml of water
• 5 ml sesame oil (optional)

Elaboration

1. With the help of a mandolin or, failing that, a sharp knife, finely slice the onion, green pepper and red pepper. We divide the vegetables in two, one for each serving.
2. We take a sheet of parchment paper and place half of the vegetables that we have reserved for one serving in the center. We season.
3. Place the salmon loin on the vegetables, skin side down, season with salt and pepper and brush with extra virgin olive oil. Cover with the other half of the vegetables and season again.
4. We repeat the operation with the rest of the vegetables and the second salmon loin.
5. We make two packages with the parchment paper, closing as hermetically as possible so that the juices do not escape during cooking. We place each one in one of the two trays of the bamboo steamer * and close with the lid.
6. Heat some water in a pan or saucepan with the same diameter as the steamer and, when it starts to generate steam, place it on top. Steam for 12-14 minutes.
7. Remove the packets from the steamer, plate and serve immediately, accompanying the salmon loins with homemade teriyaki sauce.

*You can also make this recipe in an electric steamer or steamed in a pressure cooker , in the Vitalis cooker or with an adaptable steamer .

teriyaki sauce

1. Place all the ingredients in the glass of a hand blender and blend until you get a fine sauce.
2. Transfer the mixture to a small saucepan and cook over low heat until thick, stirring from time to time with a few rods so that lumps do not form.

Küchenprofi saucepan with measure , Revol porcelain cup and Ken Hom bamboo steamer