Ginger-Soy Steamed Salmon with Spicy Maple Sauce

Ingredients

• 1 to 1 1/2 pounds fresh salmon, skin on
• 1-inch piece fresh ginger, sliced
• 1 lemon, sliced
• 1 large head bok choy
• 1 red pepper, sliced
• 1 tablespoon soy sauce
• Salt and pepper
• Cooked long grain white rice
• Roasted sesame seeds, garnish
• 1/2 cup maple syrup
• 2 tablespoons soy sauce
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon toasted sesame oil

Directions

1. If you’re starting with a large piece of salmon, slice it into 4-ounce to 6-ounce pieces. Pull out any pin bones with tweezers, or ask a good fishmonger to handle that part for you. Sprinkle the fish with salt and pepper.
2. Line the upper basket of the bamboo steamer with a few of the bigger bok choy leaves. Arrange the salmon on top with the skin facing down, then lay the ginger slices and lemon slices over the fish.
3. Put the remaining bok choy leaves, roughly chopped, into the lower steamer basket with the sliced red pepper. Drizzle 1 tablespoon soy sauce over the vegetables.
4. Set the steamer baskets together, with the vegetable basket underneath and the salmon basket above it, then cover with the bamboo lid. Now it’s ready to go over the heat.
5. Bring a pot of water to a boil, then set the steamer over the pot. The steamer should rest on the rim and extend a little past the edges; it should not drop down into the pot.
6. Steam the salmon and vegetables for 16 to 20 minutes, until the fish is cooked and the vegetables are softened but not limp. Test the salmon with a fork; it should separate easily into flakes. If it needs more time, keep steaming.
7. For the spicy maple sauce, add all of the sauce ingredients to a small saucepan. Bring the mixture to a simmer, then lower the heat. Cook for 4 to 5 minutes, stirring now and then, until it lightly clings to the back of a spoon.
8. Stay nearby, because the sauce can bubble up quickly. Take it off the heat and let it cool; it will thicken more as it stands.
9. Use oven mitts to lift off the steamer basket, since it will be extremely hot. Let everything cool briefly before serving.
10. Serve with extra soy sauce, if you like, and finish with sesame seeds. Spoon the Maple Sauce over the salmon, if desired, and serve with cooked rice.