Wednesday, February 9, 2011

Soy-Ginger Steamed Salmon with Red Chili

Let's face it. Valentine's Day is just around the corner.

I know there are haters and then there are lovers. I'm neither of those extremes.

Valentine's Day to me is a fine day to remember how much you love your significant other. I remind myself of that every day though, so really it's no different than any other day (cue "awwww").

But, it is an excuse to go out for your favourite sushi, Italian, Ethiopian or Thai.

Or, you can muster up some gusto and strive to impress your lover with your kitchen skills.

This dish is so tasty and gorgeous that it looks complicated. Ha! It's a trick. It's insanely easy and it's lovely.

Salmon is a wonderful fish. First of all it is pink! So it's totally perfect for Valentine's day.

Second of all, it's loaded with the all-essential polyunsaturated Omega-3 fatty acids, most importantly docosahexaenoic acid and eicosapentaenoic acid. We'll just call them DHA and EPA.

These good-for-your-brain, anti-inflammatory omega-3's cannot be synthesized by our bodies but they can be formed by the conversion of other fatty acids such as α-linolenic acid in flaxseed and walnuts.

The problem is that our bodies aren't that efficient at converting these vegetable/grain/nut sources of omega-3's into DHA and EPA (ie. the conversion rate is very low). Luckily, fish oil is a direct source of these guys and therefore our bodies don't have to work hard to benefit from their blood-pressure lowering and anti-anxiety effects!

So what better than to give your lover the gift of good health and happiness. You can reduce their risk of heart attack and depression while satisfying their stomachs and tastebuds at the same time.

How romantic.

What's really romantic is that my husband actually taught me this recipe. He's more kitchen savvy than he thinks. To make this Chili Soy-Ginger Steamed Salmon, you first need a really fresh fillet of salmon. Get one that looks rather fatty, because that's where the flavour and good-for-you stuff is. Crack some fresh black pepper over it and place it on a plate.

Then, thinly slice some fresh ginger, fresh red chilis and green onions, and pile it over the fish.

Spoon a few tablespoons of tamari (Japanese soy sauce) and a teaspoon of sesame seed oil over the fish.

Place about an inch of water in a wok and bring it to a boil. Fit a bamboo steamer in the wok. Place the plate with the fish in the steamer, cover it and let steam about 10 minutes. It will form a gorgeous sauce that you can spoon over some jasmine rice and call it a day. 

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