Ingredients
1½lbsfresh salmon,skin on
1inchfresh ginger,sliced
1lemon,sliced
1large head bok choy
1red pepper,sliced
1tbspsoy sauce
salt and pepper
cooked long grain white rice
roasted sesame seeds,garnish
½cupmaple syrup
2tbspsoy sauce
½tspred pepper flakes
½tsptoasted sesame oil
Preparation
If using a large side of salmon, cut it into 4-ounce to 6-ounce portions and remove the pin bones using tweezers. (Or ask the fishmonger to remove them.) Season the fish with salt and pepper.
Take some of the larger bok choy leaves and place them on the top tray of the bamboo steamer. Set the salmon filets on the leaves, skin side down, and place sliced ginger and lemon on top.
In the bottom steamer tray, add the rest of the bok choy leaves (chopped roughly) and sliced red pepper. Sprinkle a tablespoon of soy sauce over the veggies.
Stack the steamer baskets on top of each other. The basket with veggies should be on the bottom with the salmon basket should be on top, and then add the bamboo lid.
Bring a pot of water to boil and place the steamer tray over the pot. The steamer should sit on top of the pot and overlap slightly. It should not fit inside the pot.
Steam the fish and veggies for 16 to 20 minutes. That should be enough to cook the fish through and tenderize the veggies without making them mushy.
Check the fish to make sure it’s cooked through (it will flake easily with a fork) and continue steaming if needed.
In a small saucepan, combine all the ingredients. Bring to a simmer and turn the heat down to low.
Simmer for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon. Watch it closely as it can boil over. Remove and let cool and it will continue to thicken as it cools.
Remove the steaming tray using oven mitts (it will be very hot). Let cool for a few minutes before serving.
Season with extra soy sauce, if desired, and sprinkle with sesame seeds as a garnish. Spoon Maple Sauce over the top of the fish, optionally. Serve with cooked rice.
