Healthy Steamed Salted Salmon and Vegetables Recipe

Name: Healthy Steamed Salted Salmon and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 fillets Lightly-salted salmon; 3 leaves Cabbage; 1 large or 2 smalls Potatoes; 1 pack Enoki mushrooms; 1 pack Shimeji mushrooms; 5 cm long Carrot; 1 knob Grated ginger; 1 tsp Japanese dashi stock powder; 50 ml Cooking sake; 50 to 100 ml Water; 1 onion or japanese leek Vegetable for garnish; 1 giant oyster mushroons, bean sprouts or chinese cabbage Vegetable for garnish

Servings: persons

3 to 4 fillets Lightly-salted salmon
3 leaves Cabbage
1 large or 2 smalls Potatoes
1 pack Enoki mushrooms
1 pack Shimeji mushrooms
5 cm long Carrot
1 knob Grated ginger
1 tsp Japanese dashi stock powder
50 ml Cooking sake
50 to 100 ml Water
1 onion or japanese leek Vegetable for garnish
1 giant oyster mushroons, bean sprouts or chinese cabbage Vegetable for garnish

1
Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan.
2
Slice the core of the cabbage and use up.
3
Slice the potatoes into 5-mm-thickness.
4
Place on to the cabbage leaves.
5
Loosen the enoki mushrooms and scatter atop.
6
Place the salmon fillets.
7
I used large salted salmon fillets.
8
Loosen the shimeji mushrooms and scatter on top with carrot.
9
Place the grated ginger on top and sprinkle with Japanese dashi stock powder.
10
(If you want to refrain form salt do not add any dashi powder.)
11
Add the water and cooking sake and cover.
12
My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water.
13
After bringing to a boil ,heat for about 5 minutes over a low heat.
14
After this, turn off the heat and leave to stand with the lid on.
15
The vegetables yield a lot of liquid like this.
16
Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice.
17
Pour on the cooking liquid and serve.
18
Adjust the cooking time according to the pan you use.
19
If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes.
20
This is economical for fuel.
21
If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned.
22
When you are busy, prepare up to Step 5 and keep the pan itself in the fridge.
23
Add the water and sake and cook before eating.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 to 4 fillets Lightly-salted salmon, 3 leaves Cabbage, 1 large or 2 smalls Potatoes, 1 pack Enoki mushrooms, and more.

Yes, Healthy Steamed Salted Salmon and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Steamed Salted Salmon and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions