Asian-Inspired Salmon with Carrots & Red Bell Pepper
This Asian-inspired steamed salmon is gently cooked using water-based methods, then finished with sauce-coated vegetables for flavor and balance. Light, nourishing, and easy to digest, it’s a simple weeknight meal that proves water-based cooking doesn’t have to be bland.
Equipment
- 3-tier steamer pot optional
- saucepan
Ingredients
For the bowls
- 2 6-ounce salmon filets
- 2-3 cups sliced carrots from about 7-10 medium carrots
- 1 red bell pepper sliced thin
- 2 tablespoons diced green onion optional
- Sesame seeds for garnish optional
- Cooked white rice or cauliflower rice for serving
For the sauce
- ½ cup coconut aminos
- 1 tablespoon rice vinegar optional
- 1 tablespoon honey
- 2 teaspoons sesame oil omit for oil-free
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce optional
- 2 teaspoons arrowroot starch
Instructions
- Steam or cook the vegetables. If you have a 3-tier steamer pot, you can follow the directions above. Steam for about 25 minutes until fork tender or in a large pot or deep skillet over medium high heat, add enough broth to cover the bottom (about ½ cup). Add the carrots and red bell pepper. Cover, and cook for about 10 to 12 minutes or until the vegetables are tender and have brightened in color. Stir occasionally and add more broth as needed to prevent the bottom from burning.
- Steam or poach the salmon. In a large pot fitted with a steamer basket or in a steamer pot, add a few inches of water and bring to a boil. Steam the salmon for 12 to 14 minutes, or until the internal temperature reaches 145 degrees F (cook time will depend on the size of your filets). Otherwise, cook the salmon according to your preference (bake or pan sear).
- Make the sauce. In a small bowl or blender, add the coconut aminos, rice vinegar, honey, sesame oil, garlic, ginger, fish sauce, and arrowroot starch. Whisk or process until creamy.
- If you cooked the vegetables in a large pot (rather than steaming), you can pour the sauce right in to coat and thicken. Otherwise, transfer the steamed vegetables to a medium saucepan with the sauce, and cook for about 5 to 7 minutes, or until the vegetables are coated and the sauce has thickened and slightly reduced.
- Serve. Place cooked rice or base of choice in two serving bowls. Top with the steamed salmon and vegetable mixture, drizzling with any extra sauce. Garnish with green onions and sesame seeds if desired. Serve warm.