CHAPTER 15 - Steam Cooking with Chef Phil Anderson
Steaming keeps minerals and nutrients intact in the food. Marinade of ginger, garlic, orange, white wine, and green onions. Filet skinless salmon, put in marinade, and put in fridge for hour or more. Then into steam basket with bed of cabbage. Reduce left-over marinade for glaze. Omega-3s from salmon. Pour reduced sauce over steamed salmon. Steaming protects delicate texture of salmon. A stress-free way of cooking.
© by Health & Healing Network 2006