Asian-Style Steamed Salmon

• 1 C low-sodium chicken broth
• ½ C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
• 2 Tbsp fresh ginger, minced (or 2 tsp ground)
• ¼ C scallions (green onions), rinsed and chopped
• 1 Tbsp lite soy sauce
• 1 Tbsp sesame oil (optional)
• 12 oz salmon fillet, cut into 4 portions (3 oz each)

Ingredients for 4 servings (685 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.

   Stovetop
2. 2

   Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).

   Stovetop
3. 3

   Serve one piece of salmon with ¼ cup of broth.