Whisk together lemongrass-tamarind sauce, garlic, sugar, and lime zest and juice in a small bowl. Set aside half of the sauce mixture for serving. Stir Thai chili into remaining sauce for brushing.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Steam both the salmon and veggies at the same time in a bamboo steamer. Steaming helps retain the moisture for delicate, flaky salmon and crisp-tender veggies.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Culinary Tours lemongrass tamarind sauce | ||
| 1 tsp. bottled minced garlic | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| 1 tsp. lime zest | ||
| 2 tsp. fresh lime juice | ||
| 1 red Thai chili, thinly sliced | ||
| 1 (12-oz.) pkg. Fish Market frozen skin-on wild Alaskan sockeye salmon fillets (2 ct.), thawed | ||
| ½ (12-oz.) pkg. Basket & Bushel vegetable stir fry | ||
| Hot cooked Hy-Vee instant white rice, for serving |
Things To Grab
- Whisk
- 2 small bowls
- 2 (12-in.-sq.) sheets of parchment paper
- Silicone or pastry brush
- 6-in. 2-tier-basket bamboo steamer
- 14-in wok with cover
- Oven mitts
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Cut 2 (12-in.-sq.) sheets of parchment paper. Pat salmon dry with paper towels. Place each salmon fillet on center of each sheet of parchment. Brush with Thai chili sauce mixture. Bring up two opposite sides of parchment for each packet; double-fold each top, then double-fold ends to seal packets.
Arrange vegetables, in a single layer, in each tier of a (6-in.) 2-tier bamboo steamer basket. Place fish in parchment packets on top of vegetables, folding up sides of parchment to fit inside of steamer tiers. Stack the two steamer tiers; cover with woven bamboo lid. Set aside.
Place a wire trivet in the bottom of a 14-in. wok. Pour 2 cups water into wok so water is just below the trivet. Bring to a boil; reduce heat to a simmer over medium heat. Place steamer basket on trivet in wok. Cover with wok lid.
Steam fish and vegetables for 14 to 16 minutes or until fish reaches 145 degrees and vegetables are crisp-tender, adding more water if needed. Remove basket from wok wearing oven mitts.
To serve, open parchment packets; brush salmon with reserved sauce mixture. Remove salmon from parchment packets and place on top of rice with vegetables; drizzle with juices from packets.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 940mg
- Total Carbohydrates: 22g
- Protein: 40g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 120%
0%
Potassium 20%