Spicy Ginger Salmon with Steamed Vegetables

  • serves 0

Courtesy of Johanna Burkhard and Panasonic

Makes 2 servings

7 Ratings
Directions for: Spicy Ginger Salmon with Steamed Vegetables


3 Tbsp orange juice

tsp soy sauce

1 Tbsp rice vinegar

1 Tbsp packed brown sugar

1 tsp cornstarch

2 tsp minced fresh gingerroot

1 small clove garlic, minced

½ Tbsp chili paste or to taste

2 centre cut salmon fillets, skins removed

1 cup thinly sliced mushrooms

2 cup shredded Swiss chard or spinach

1 red bell pepper, cut into 2-inch thin strip

1 green onion, finely sliced


1. In a glass measure, blend orange juice, soy sauce, vinegar, brown sugar and cornstarch until smooth. Add ginger, garlic and chili paste. Microwave on High for 1 to 1-1/2 minutes, stirring once, until sauce comes to a full boil and thickens. (Sauce will be quite thick).

2. Convection Method: Preheat Panasonic Steam Convection Microwave Oven to 425°F (210°C). Arrange salmon in an oiled 8-inch (2 L) glass baking dish. Spread with sauce and bake for 10 minutes or until fish is just opaque.

3. Microwave Method: Cover salmon with microwave-safe plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 3-1/2 to 5 minutes or until fish is just opaque.

4. Layer with mushrooms, Swiss chard, red pepper and green onion. Cook on Microwave with Steam setting for 6 to 7 minutes or until Swiss chard is just wilted and peppers are tender-crisp.


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