The Recipes

Steamed Teriyaki Salmon

I have been jonesing to get a set of bamboo steamers, and this week, I finally caved and got them!


Get ready for a slew of recipes utilizing these guys.  Of course, you could easily use a pasta pot with steamer basket or rig up some other contraption if you don't want to spend the $20 or so on the steamers... but if you are at all inclined, they're very easy to use and you can take them to the table for presentation as well.  Just make sure you buy some parchment paper to line the bottom of the steamer baskets.


Steamed Teriyaki Salmon


- 1 salmon fillet

- 1/4 c. snow peas

- 1/4 yellow bell pepper, thinly sliced

- 1 tsp. cornstarch, dissolved in 1 tsp. water

- 1 T. soy sauce

- drizzle rice wine vinegar

- drizzle sesame oil

- 1 T. brown sugar

- sesame seeds for garnish

Line the bottom of a bamboo steamer with parchment paper.  Place the salmon in the middle and scatter the vegetables around it.  Cover the steamer and place it in a wok or large pan.  Add approximately a cup of water to the bottom of the pan - you don't want it to evaporate, but you also don't want the water to touch the food.  Bring the water to a simmer and cook for 7-8 minutes.

Meanwhile, whisk together the cornstarch mixture with the soy sauce, vinegar, sesame oil, and brown sugar. Spoon it over the salmon halfway through the cooking process and again a few minutes later.  It will thicken as it heats up.

Plate the salmon with the vegetables alongside.  Spoon the rest of the sauce over the salmon and garnish with the sesame seeds.