Asian-Style Steamed Salmon

This dish is an excellent source of lean protein and heart-healthy omega-3 fatty acids, prepared with a gentle steaming method that keeps the fish incredibly moist without excess fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup low-sodium chicken broth · 13 kcal in the whole recipe
• 1/2 cup shiitake mushroom caps, rinsed and sliced · 8 kcal in the whole recipe
• 2 tablespoons fresh ginger, minced
• 1/4 cup scallions (green onions), rinsed and chopped · 6 kcal in the whole recipe
• 1 tablespoon lite soy sauce · 7 kcal in the whole recipe
• 1 tablespoon sesame oil · 108 kcal in the whole recipe
• 12 oz salmon fillet, cut into 4 portions · 558 kcal in the whole recipe

Method

1. In a large, shallow sauté pan, combine the chicken broth, sliced shiitake mushrooms, minced ginger, chopped scallions, soy sauce, and sesame oil. Bring to a boil over high heat, then lower the heat and simmer gently for 2 to 3 minutes.

   

2. Gently place the salmon fillets into the simmering broth. Cover tightly with a lid and cook over low heat for 4 to 5 minutes, or until the salmon flakes easily with a fork in the thickest part.

   

3. Carefully transfer the salmon fillets to serving plates, spoon about 1/4 cup of the flavorful broth over each portion, and serve warm.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.