Lime Steamed Salmon

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From BHG

This recipe substitutes lime for lemon in the traditional pairing of fish and citrus. Steaming the salmon leaves it moist and evenly infused with the lime flavor.
2 limes
1 lb salmon filet, skinned and cut into 3 pieces about 1 inch thick
1 tbsp grated fresh ginger
1/8 tsp salt
1/8 tsp pepper
2 tbsp toasted sesame seed oil
2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
1. Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.
2. In a small saucepan place fresh or frozen green beans in a small amount of boiling salted water. Return to boiling; reduce heat . Simmer, covered, for 15 minutes (5 to 6 minutes for frozen beans). Drain well.
3. Meanwhile, place 4 cups water in a very large skillet. Bring to boiling; reduce heat. Carefully place steamer basket of lime wedges and salmon into skillet. Cover and steam over gently boiling water about 10 minutes or until fish flakes easily.
4. To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges. Makes 3 servings.
Meal   DinnerDish   Main Dish
Cooking Method   SteamedMain Ingredient   Fish

Holly Seiferth

Member since Dec 2007

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