Lunch: Steamed Salmon with Ginger and Chives

Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.

This recipe includes superfoods such as:

Salmon

Health benefits of Steamed Salmon with Ginger and Chives

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

3 tbsp. sake or dry white wine
2 tbsp. soy sauce
1 tsp. Asian sesame oil
3 cloves garlic
One fresh ginger
2 tbsp. chopped fresh chives
3/4 tsp. sugar
1/4 tsp. dried red-pepper flakes
1/4 tsp. fresh-ground black pepper
4 salmon steaks

Instructions

In a small glass or stainless-steel bowl, combine the sake, soy sauce, sesame oil, garlic, ginger, 1 tablespoon of the chives, the sugar, red-pepper flakes and black pepper. Put the salmon steaks, in one layer, in a shallow Pyrex dish and pour the soy mixture over it.
In a large pot, bring about 1 inch of water to a boil over high heat. Put the dish with the fish and sauce in a large steamer basket. Put the basket over the boiling water and cover. Reduce the heat to moderately high and cook until the salmon is just barely done (the fish should still be translucent in the center), about 10 minutes. Serve the salmon steaks with the cooking juices poured over them and the remaining 1 tablespoon chives sprinkled on top.
Notes: As an alternative you can use firm white fish fillets such as red snapper, grouper or sea bass. Cook them until the center is opaque.
Wine Recommendation: The rich salmon and other bold ingredients can stand up to a lusty, fruity California chardonnay, or, if you prefer to serve a red wine, a full-bodied merlot.