Steamed salmon with vegetables and Teriyaki sauce

Today's recipe is about as healthy as it gets. Steamed salmon with vegetables and teriyaki sauce that tastes heavenly and is ready in no time and without using much kitchenware. All upside with an amazing dish that we love and that leaves us more than satisfied every time we make it.

Using good-quality ingredients is always advisable, but when a recipe is this simple and the main ingredient is served (almost) bare, it becomes essential. Get your hands on some good wild salmon fillets. Yes, the kind that doesn’t look like salmon because it’s light in color (don’t let habit fool you: SALMÓN in all caps isn’t bright orange, but 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 bell pepper
• 1/2 red bell pepper
• 2 sprigs of rosemary
• Salt
• Ground black pepper
• Extra virgin olive oil

For the teriyaki sauce:

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

Production

1. With the help of the mandolin or, failing that, a sharp knife, thinly slice the onion, the green pepper, and the red pepper. Divide the vegetables in two, one for each serving.
2. Take a sheet of parchment paper and place in the center half of the vegetables we reserved for one serving. Season with salt and pepper.
3. On top of the vegetables, place the salmon fillet, 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. Repeat the process with the remaining vegetables and the second salmon fillet.
5. We make two packages with the parchment paper, sealing as tightly as possible so the juices don’t leak out during cooking. We place each one on one of the two trays of the bamboo steamer* and we close with the lid.
6. We heat a little water in a frying pan or a Shallow Casserole of the same diameter as the steamer and, when it starts to generate steam, we place it on top. Steam for 12-14 minutes.
7. Remove the packets from the steamer, plate, and serve immediately, with the salmon fillets accompanied by homemade teriyaki sauce.

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

Teriyaki sauce

1. We place all the ingredients in the jar of a blender by hand and blend until we get a smooth sauce.
2. We transfer the mixture to a small scoop and cook over low heat until it thickens, stirring occasionally with a whisk to prevent lumps from forming.

Küchenprofi saucepan with measuring scale, Revol porcelain mug and Ken Hom bamboo steamer