{"id":1454,"date":"2018-08-23T17:33:11","date_gmt":"2018-08-23T17:33:11","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1454"},"modified":"2022-09-12T17:14:49","modified_gmt":"2022-09-12T17:14:49","slug":"sesame-ginger-steamed-salmon","status":"publish","type":"post","link":"https:\/\/dwfreshmarket.eatsmartbewell.com\/home\/sesame-ginger-steamed-salmon\/","title":{"rendered":"Sesame-Ginger Steamed Salmon"},"content":{"rendered":"

\"Sesame-Ginger
\n\"download\"\"Email<\/a>
\nSesame-Ginger Steamed Salmon<\/span><\/p>\n

Prep: 15 minutes
\nCook: 10 minutes \u2022 Serves: 2<\/span> <\/p>\n

\n1<\/span>cup uncooked instant brown rice
\n1\t<\/span>garlic clove, crushed with press
\n1\t<\/span>tablespoon less-sodium soy sauce
\n1\t<\/span>tablespoon sesame oil
\n1\t<\/span>tablespoon orange juice or dry sherry
\n1-1\/2<\/span>teaspoons grated peeled fresh ginger
\n1\t<\/span>teaspoon honey
\n1\/4<\/span>cup thinly sliced green onions
\n2\t<\/span>skinless salmon fillets (6 ounces each)
\n1\/4<\/span>red bell pepper, thinly sliced
\n1\/4<\/span>cup shredded or matchstick-cut carrots
\n1-1\/2<\/span>teaspoons sesame seeds<\/p>\n<\/div>\n

1.<\/span>Prepare rice as label directs.
\n<\/span><\/p>\n

2.<\/span> Meanwhile, fill deep, 12-inch saut\u00e9 pan with 1\/4 inch water. Place 9-inch diameter cake rack (or roll up a 20-inch long piece of aluminum foil to form a ring) in pan. Cover pan and heat water to boiling over high heat.
\n<\/span><\/p>\n

3.<\/span>Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.
\n<\/span><\/p>\n

4.<\/span>Place pie tin on cake rack (or over foil ring); cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145\u00b0, adding bell pepper and carrot over salmon during last 2 minutes of cooking.
\n<\/span><\/p>\n

5.<\/span>Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.
\n<\/span><\/p>\n

6.<\/span>To serve, carefully remove pie tin from skillet. Place e cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n578 Calories, 19g Fat (4g Saturated), 77mg Cholesterol,
\n351mg Sodium, 55g Carbohydrates, 5g Fiber, 43g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nIf your pan doesn\u2019t have a lid, cover the pan tightly with aluminum foil or use an inverted second large pan.<\/p>\n","protected":false},"excerpt":{"rendered":"

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