Steamed Salmon with Asparagus, Ginger and Basil

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Snapper, monkfish or crayfish can be used in place of the salmon and green beans can replace the asparagus.


  • 1 teaspoon finely chopped fresh ginger
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon roasted sesame oil
  • ½ teaspoon salt
  • 4 × 180 g(6 oz) pieces salmon fillet (avoid tail end), skin and bones removed
  • 500 g(1 lb) asparagus spears
  • 1 whole lemon, finely sliced
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 small handful fresh basil, shredded
  • juice of 1 lemon


    Combine ginger, lemon zest, sesame oil and ½ teaspoon salt and rub into salmon. Bring a saucepan of water to a hearty boil. Snap ends off the asparagus and add these to the pan along with lemon slices and 1 teaspoon salt. Sit a steamer on top and place a plate inside, large enough to hold the fish comfortably but with at least a 2 cm(¾ in) gap between the edge of the plate and the steamer. Cover and boil 2 minutes. Drizzle olive oil onto the plate, sit the salmon on, season with a little salt and replace lid. Steam 2 minutes.

    Scatter asparagus spears and basil over fish. Continue cooking for 2 minutes. To test if the fish is cooked, use a sharp knife to cut through the thickest piece – it should be barely translucent.

    Remove plate from steamer, making sure not to spill the juices. Divide asparagus between four plates, sit a piece of salmon on top, then spoon over the juices from the plate and the lemon juice. Serve with boiled new potatoes.