Steamed Salmon with Asparagus & Bell Pepper

2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon
low-sodium soy sauce
1 tablespoon firmly packed
golden brown sugar
1 tablespoon Asian sesame oil
1-inch piece fresh ginger,
peeled and roughly chopped
1 clove garlic
Pinch of red pepper flakes
4 salmon steaks or fillets,
about 6 oz each
1/4 lb asparagus, tough ends
removed, spears cut on the
diagonal into 2-inch pieces
1 red bell pepper, halved,
seeded and thinly sliced
6 green onions, thinly sliced

MAKE THE SAUCE
Preheat the oven to 450°F. Cut 4 sheets of aluminum foil each
about 18 inches long. In a blender, combine the lime juice, soy
sauce, sugar, sesame oil, ginger, garlic, and red pepper flakes
and blend until smooth.
ASSEMBLE THE FISH PACKETS
Place 1 foil sheet on a work surface. Place a salmon steak or fillet
on one half of the foil. Mound one-fourth each of the asparagus and
bell pepper on top of the salmon and top with one-fourth of the
green onions. Drizzle with about 2 tablespoons of lime-soy mixture.
Fold the uncovered half of the foil over the salmon and crimp the
edges together on three sides to seal securely. Place the packet on
a large rimmed baking sheet. Repeat with the remaining ingredients
to assemble 3 more packets, adding them to the baking sheet.
BAKE & SERVE THE FISH
Bake the salmon for 10 minutes. Remove from the oven and let cool
slightly. Carefully open the packets to release the trapped steam.
Transfer the salmon and vegetables to 4 individual plates and serve.

 

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