Steamed pink salmon is by no means bland and tasteless food. Cooked in a double boiler without oil and salt, it will become an excellent dietary and tasty dish for people suffering from diseases of the gastrointestinal tract, for children who are introduced to complementary foods and for those who wish to lead a healthy lifestyle and eat right.
Instructions
Step 1
For a truly dietary meal, choose the least fatty fish. Remember that on average pink salmon weighs about 2.5 kg, try to choose a medium-sized fish so that its flesh is not too old. Cut the gutted washed fish across into pieces 2-3 cm thick. If you wish, you can remove the skin of the fish and subcutaneous fat. In this case, the finished dish will contain a minimum of calories, but the fish will not lose the main valuable substances.
Step 2
Sprinkle the pieces of fish with lemon juice, rub with your hands. Sprinkle with ground black pepper and salt if desired. Remember that steamed dishes require significantly less salt than those over a fire. Place the prepared fish in the top bowl of the steamer. You can put thin lemon slices on the surface of the fish. Pour water into the bottom bowl and cook for 15-20 minutes. If it seems to you that pink salmon is a little dry, wrap each piece in foil, so all the juice will remain in it.
Step 3
Place a sprig of rosemary on top of the fish five minutes before cooking. You can use dried twigs. If rosemary isn't available, use a small piece of ginger root or a pinch of ground. Above all, do not overdo it, as spice smells can overshadow the smell of fish. Another way to add spice to pink salmon is to sprinkle it with soy sauce five minutes before cooking, but this is not for everybody. You can serve pink salmon with a white wine-based fish sauce.
Step 4
In the same compartment where the fish is prepared, you can prepare light and vitamin-rich side dishes such as cauliflower, zucchini or green beans. Or you can make a mix of vegetables. To do this, rinse the vegetables with cool water, cut into small pieces and place in the same compartment with the pink salmon. Season with salt and add aromatic herbs at the end of cooking.
