Recipe of the Month: Asian Steamed Salmon

Ingredients for four servings


  • 4 salmon fillets, 175 g each (frozen or sushi quality)

For the marinade

  • 75 ml light, mild soy sauce
  • 25 ml coconut syrup
  • A thumb-sized piece of ginger, very finely chopped or grated

For the lemon sauce

  • 150 ml of strong chicken broth
  • 50-75 ml of juice from ripe lemons
  • 1 stick of lemongrass
  • 1 tablespoon of starch, such as cornstarch
  • Maybe a little salt

Besides that

  • 80 g cashews
  • 1 bunch of coriander

Nutritional values ​​per portion

  • Energy: 2147 kJ/511 kcal
  • Egg white: 40 g
  • Fat: 33g
  • Carbohydrates: 12 g
  • Salt: 4 g


Recipe of the month - Asian steamed salmon

© Jule Felice Frommelt

mix in the marinade. Mix soy sauce, coconut flower syrup and ginger together. Let the cooked salmon soak in it for about 1 hour, turning occasionally.

cooking sauce. Finely chop the lemongrass sticks with a sharp knife. Boil chicken broth, lemon juice and lemongrass in a saucepan for a while. Add a tablespoon of starch and mix well. Starch thickens the sauce. Then strain the sauce through a sieve and season with salt. Set the pot aside.

roasted nuts. Roast the cashews in the oven at 140 degrees for 5-6 minutes, then chop coarsely.

Recipe of the month - Asian steamed salmon

© Jule Felice Frommelt

stew fish. Fill a large pot up to the height of your thumb with water. Boil briefly. Place the salmon in a steamer basket – preferably a bamboo basket with a lid. Cook the fish over low heat for about five to ten minutes – the time depends on the thickness. The salmon should be slightly transparent inside, i.e. not fully cooked. Finally, pour on the rest of the marinade.

Arrange the salmon. heat the sauce. Place the fillets with the cashews in the center of the plate and cover completely with the sauce. Sprinkle with freshly torn coriander leaves. Served with basmati rice.

A tip from the test kitchen

Recipe of the month - Asian steamed salmon

© Ute Friederike Schernau

“Steaming makes the salmon very juicy and it retains a lot of its flavor.” Guido Ritter, scientific director of the food laboratory at Münster University of Applied Sciences, developed the recipe for the test.

Tip: Use the tequila effect. There is a lot of citric acid in the sauce, which is balanced on our tongue by the salt and chicken broth. It creates a burst of freshness – similar to drinking tequila: when you eat salt and lemon with it, you feel the effect. For fresh salmon, look for sushi quality.

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