Steamed Asian Salmon

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    560 per serving


  • 1 salmon fillet
  • 1/2tbsp soy sauce,  (or gluten free soy sauce)
  • 1 tsp rice wine vinegar or white wine vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp natural honey
Ginger Bok Choy (or other greens) Ingredients
  • 6 medium heads bok choy
  • 2 tsp sesame oil
  • 2 tsp finely grated ginger
  • 1/2 tsp pink salt

Cooking Directions

  1. Marinade 1 salmon fillet in the soy sauce, 1 tsp rice wine vinegar or white wine vinegar, 1 tsp grated fresh ginger, 1 tsp sesame oil and 1 tsp honey. Leave to sit for 10-15 mins, minimum (all day in the fridge is better).
  2. Place the salmon on a plate and place in a steamer basket. Pour a desired amount of the remaining marinade over the salmon, cover and steam for 5-10 mins until salmon easily pulls away from it's skin on the bottom.

  3. Cut the bok choy into quarters vertically and place in a pot with sesame oil, ginger, salt and water.

  4. Cover and cook over high heat until the bok choy is wilted and just tender but still vibrantly green (about 3-4 minutes).

  5. Transfer to a plate. Serve with salmon on top. Garnish with chopped spring onion. Make sure you have plenty of other greens to fill you up during this meal.