20 Minute Salmon Dish

Nutrition values are AI-estimated based on ingredients.

• 1 salmon fillet (8 oz)
• 12 green onion pieces cut into 3 inch strips (white portions preferably)
• 1 handful very thinly sliced green onions
• ½ c shimeji mushrooms
• ½ tsp sugar
• ⅛ tsp salt
• 2 tsp water
• ⅛ tsp dashi powder
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 ½ - 2 tsp lemon juice
• 1 tbsp avocado oil (optional)
• Red chilis to top
• 2 tsp cooking michiu (optional)

1. 1Lay strips of white and light green green onions on a shallow plate to form a bed, then place the salmon fillet on top.
2. 2Rub cooking michiu and salt on the salmon fillet.
3. 3Scatter shimeji mushrooms over and around the salmon on the plate.
4. 4Prepare a steamer, bring the water to a boil, then place the plate with salmon, green onions, and mushrooms into the steamer.
5. 5Cover the steamer and steam the fish on high heat for 9 minutes.
6. 6While the salmon is steaming, combine sugar, hot water, dashi powder, soy sauce, rice vinegar, and lemon juice in a small bowl, stirring until the sugar and dashi powder dissolve to make the ponzu sauce.
7. 7Remove the steamed fish from the steamer and pour out most of the water from the plate.
8. 8Generously place thinly sliced dark green parts of green onions over the cooked salmon.
9. 9Pour the prepared ponzu sauce over the entire dish.
10. 10If desired, heat avocado oil in a small pot to 230°F (110°C) and pour the sizzling oil over the green onions.
11. 11Garnish the dish with thinly sliced red chilies.

These instructions are our analysis of the original video. Watch on YouTube →