(KUTV) Steamed Salmon with Rice and Broccoli, serves 2-4 people
"Steaming is a great way to cook because it doesn’t use any fats. This recipe is a great source of omega-3’s with salmon and is a healthy way to prepare dinner." - Chef Bryan Woolley
- 2-4 salmon fillets (8 ounces each)
- 4 lemon slices
- 2-3 stalks of fresh thyme
- 1 head broccoli
- 2 cups white rice
- 4 1/2 cups vegetable stock
- 1/2 cucumber, de-seeded and finely chopped
- 5 radishes, finely chopped
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- Place the salmon fillets into your steamer and sprinkle with salt and pepper.
- Place the lemon slices, fresh thyme stocks onto the salmon fillets. If using several salmon fillets, be sure to use extra thyme stalks as needed.
- Rinse the rice to remove excess starch and place the rice into your rice cooker. The rice cooker I’m using has a steamer basket included with it. If your rice cooker doesn’t have a steamer basket, you will need to to steam the salmon and broccoli separately either in a bamboo steamer or another steamer that you may have.
- Rinse and cut the broccoli heads into small pieces of broccoli and surround the salmon fillets with the broccoli.
- Pour the vegetable stock into the the rice cooker (use liquid amounts recommended by the manufacture of your rice cooker) and place the steamer basket on top.
- Close the lid and cook the rice and steam the salmon at the same time. When the rice is cooked, the salmon will be ready too.
- While the rice and salmon are cooking, combine the finely chopped cucumber and radishes into a small bowl. Add the soy sauce, apple cider vinegar and olive oil. Salt and pepper to taste and mix together to combine.
- Serve the steamed salmon with rice and broccoli with the cucumber and radish relish and enjoy!
Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!