Steamed Salmon and Red Rice Recipes

24 Jun

I love fresh salmon and I think it tastes really good when steamed, the steams keep it moist and tender, and there’s really no need to add a lot of flavors to it, just lemon.

This is the final dish:

I didn’t have much time to stylize it before my husband ate it all (he was very hungry). It takes longer to prepare the rice, so it’s better to start with it, otherwise the salmon gets cold, or even worse- overcooked.


For the salmon:

– 400 gr fresh salmon

– 1/2 lemon, unpeeled, sliced to circles

– few branches of rosemary

– few leafs of sage

– salt and pepper

– 100 gr spinach

For the rice:

– 1 cup red rice , washed in water (of course, you may use any rice you want, just notice that the cooking times are different)

– 2 and 1/2 cups of lukewarm water

– 1 tbs olive oil

– 1 onion, finely chopped

– 1 carrot, chopped

– two leafs of sage

– 3 large portabelo mushrooms (or any other mushrooms), chopped

– 100 gr. spinach, chopped

– 250 gr. cooked peeled frozen baby shrimps, defrosted

– 2 tbs soy sauce

– 1 tbs triaki sauce

– 1/2 ts sesame oil

– salt and pepper


Prepare all the ingredients:

For the rice:

Fry the onion and carrot in olive oil, when the onion starts to caramelize, add the rice, fry for two minutes, then add the water.

Bring the water to a boil, lower the heat to minimum, cover the pan and let the rice cook for 30 minutes.

After 30 minutes, add the mushrooms and spinach into the rice and let it cook for another 10 minutes:

Add the shrimps and the all the sauces: soy, triaky and sesame oil, season to your flavor, mix well, and let the whole thing cook until the shrimps are prepared (about 5 minutes):

The rice is ready.

For the salmon:

You’ll need a steaming basket.

The fresh salmon:

Place the spinach leafs in the basket so that they’ll cover the bottom of the basket. Place the salmon on top of the spinach, season it with salt and pepper, disperse the rosemary and sage on top, and add the slices of lemon:

Place the basket on top of a pot filled with water (you can also add some herbs and lemon to the steaming water), bring the water to a boil and cover the steaming basket.

Steam for 12 minutes. The salmon is ready when it’s fully cooked and easily comes apart when poked with a knife, it should still be moist inside.

The total cost of ingredients for this dish was about 90 NIS, which is about 23 USD. The preparation time is around 1 hour. The salmon is enough for 2-3 servings and the rice for 3-4 servings.

bonne appetit.


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