Steamed fish retains a moist, delicate texture. Served with a citrus-soy dipping sauce, it's a quick and delicious main dish. Pair with a salad of chilled cucumbers drizzled with rice wine vinegar and sesame oil.
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons wasabi paste
1 (1 1/2-pound) center-cut salmon fillet, skinned
4 napa (Chinese) cabbage leaves
Thinly sliced green onions (optional)
How to Make It
Combine first 4 ingredients, stirring until sugar dissolves; set aside.
Combine vinegar and wasabi in a small bowl, stirring until smooth. Spread wasabi mixture evenly over top of salmon.
Line a bamboo steamer with cabbage leaves. Place salmon, wasabi side up, over cabbage in steamer basket; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam salmon 8 minutes or until fish flakes easily when test with a fork or until desired degree of doneness. Remove salmon from steamer; discard cabbage. Serve salmon with sauce; sprinkle with onions, if desired.
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