Steamed Salmon (Rice Cooker)
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
Equipment
- Rice Cooker , with steamer tray, or a dedicated Steamer
Ingredients
To Serve Steamed Salmon
- 3 salmon fillets, (140-160 grams / 5-6 oz each)
- sea salt and pepper, to taste for the fillets
- 2 cups water
- 1 bay leaf
- 2 cloves garlic, smashed, don't even have to peel
- 1 cup white wine, or just use 3 cups of water
- 2 teaspoons dried thyme
- 1 lemon or lime, quartered and squeezed, rind added
- pinch black pepper
- pinch salt
To Cook for another recipe
- salmon fillets, (140-160 grams / 5-6 oz each)
- 2-3 cups water
Instructions
To Serve
- You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
- For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
- You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
- Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
- Serve with a green salad and bread for a light, nutritious meal.
To Use in another recipe
- Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
- Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
- Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
- Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.
Notes
Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
- Salmon Salad.
- Salmon & Three Bean Salad.
- Salmon Loaf I.
- Macaroni Salmon Salad.