I make salmon for my son's lunch almost every week. Since my family is not united in the subject of fish eating, I cook only small amount. Here comes handy wild Alaskan salmon, frozen individually vacuum packages. I get mine wild, to make sure it is antibiotic and contamination free. Wild salmon is an excellent source of Omega-3 and great source of protein for growing bodies.
Simple steamed wild salmon with carrots
Ingredients
wild salmon, 1 portion
carrot, 1 peeled and cut into bite size pieces
lemon juice, squeeze
salt, to taste
black pepper, to taste
Method
Thaw the fish according to instruction on the package. Fill large pot or wok with cold water, almost to the level of your steaming basket. Place carrots onto steaming basket and top with salmon. Squeeze lemon juice over the fish. Season with salt and pepper. Cover and turn heat on high. After water is boiling, steam on high heat for about 8 minutes. Fish internal temperature should reach 145F. If you don't use a thermometer, use fork to check. Fish is ready when it is opaque inside. Transfer salmon and carrots to glass container to stop cooking process and let it to cool down before refrigerating.
The recipe can be easily doubled, tripled to suit your family desires. Experiment with spices - make it to your liking - curry, cajun, chilli or anything else.
Note: broccoli stalks can be used instead of carrots.
It is packed cold for lunch in a plastic lunch box. Try with your favorite salad dressing. Questions?
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| Salmon and vegetables packed for lunch; salmon in steaming basket, ingredients for steaming |
Simple steamed wild salmon with carrots
Ingredients
wild salmon, 1 portion
carrot, 1 peeled and cut into bite size pieces
lemon juice, squeeze
salt, to taste
black pepper, to taste
Method
Thaw the fish according to instruction on the package. Fill large pot or wok with cold water, almost to the level of your steaming basket. Place carrots onto steaming basket and top with salmon. Squeeze lemon juice over the fish. Season with salt and pepper. Cover and turn heat on high. After water is boiling, steam on high heat for about 8 minutes. Fish internal temperature should reach 145F. If you don't use a thermometer, use fork to check. Fish is ready when it is opaque inside. Transfer salmon and carrots to glass container to stop cooking process and let it to cool down before refrigerating.
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| salmon and carrots, cooling |
The recipe can be easily doubled, tripled to suit your family desires. Experiment with spices - make it to your liking - curry, cajun, chilli or anything else.
Note: broccoli stalks can be used instead of carrots.
It is packed cold for lunch in a plastic lunch box. Try with your favorite salad dressing. Questions?
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