Steamed Gingered Salmon with Warm Citrus Sauce

Name: Steamed Gingered Salmon with Warm Citrus Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil to cook; 2 tablespoons ginger julienned; 1/2 cup sliced scallions; 1 tablespoon fleur de sel; 1 teaspoon coarse ground szechuan peppercorns; 1/2 teaspoon coarse ground white peppercorns; 4 (3-ounce) pieces of salmon fillet; 4 eight inch rice paper, softened in warm water; 4 red leaf lettuce leaves for steaming; 1/2 tablespoon pink peppercorns, for garnish; Juice of 1 orange, separated; Juice of 1 lemon, separated; Juice of 1 lime, separated; 1 tablespoon clear soy sauce; 1 tablespoon lychee honey; 1/2 tablespoon butter, optional-but highly recommended; Salt and white pepper

Servings: persons

Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground szechuan peppercorns
1/2 teaspoon coarse ground white peppercorns
4 (3-ounce) pieces of salmon fillet
4 eight inch rice paper, softened in warm water
4 red leaf lettuce leaves for steaming
1/2 tablespoon pink peppercorns, for garnish
Juice of 1 orange, separated
Juice of 1 lemon, separated
Juice of 1 lime, separated
1 tablespoon clear soy sauce
1 tablespoon lychee honey
1/2 tablespoon butter, optional-but highly recommended
Salt and white pepper

1
Set up a steamer.
2
In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes.
3
Set aside.
4
Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes.
5
Grind the peppercorns and salt.
6
Season the fillets on both sides with the salt/peppercorn mixture.
7
Place 1 wrapper on a clean dish towel.
8
Place a thin layer of the ginger/scallion mixture and top with fillet.
9
Roll bottom towards the middle.
10
Fold in both sides and continue rolling.
11
Finish roll and let rest.
12
The top of the package will be the ginger/scallion mixture.
13
Place packages in a steamer lined with a leafy vegetable.
14
Steam for about 8 to 10 minutes.
15
Ladle citrus sauce on small plates and place salmon on top.
16
Garnish with pink peppercorns
17
In a non-reactive pan, combine juices and reduce on low heat by 5 percent.
18
Add the segments, soy sauce and honey and heat.
19
Whisk in the butter.
20
Season to taste and check for seasoning.

616

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: Canola oil to cook, 2 tablespoons ginger julienned, 1/2 cup sliced scallions, 1 tablespoon fleur de sel, and more.

Yes, Steamed Gingered Salmon with Warm Citrus Sauce 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!