Ginger Scallion Steamed Salmon with Chili Marinated Tomatoes

This is an elegant and easy dinner that will impress anyone. The star of the show is the salmon with simple chili marinated tomatoes. I’ve made these tomatoes in a few different forms, and this is my favorite version for a quick and easy dinner.

With one bowl, some chopped up tomatoes (no need to peel the skin off or anything finicky), and a few pantry items, you’ll have a luscious sauce that will brighten your whole plate.

If you want to do something familiar with the salmon like roast vs steam it, that also works. The tomatoes are really what make this dish shine, and everything else is just to make this a well balanced meal.

Chef Notes:

• If you’re doubling the recipe, use a bigger pot in order to keep the salmon all in one even layer (do not stack the salmon). You will also need to increase the cooking time. Check the fish after 10 minutes, then check every 3 minutes for an internal temperature of 135F. 

• Boiling then charring green beans is my favorite method of cooking green beans. Start by boiling water, then trimming the green beans. Finishing them in a cast iron pan helps give it that asian restaurant style fried green bean taste, but without all the oil.  

• Shaoxing wine is an asian pantry staple in my household, but it may not be available where you shop. Feel free to substitute white wine, or even just water. Do not use rice vinegar or anything with a lot of acid (chicken broth is fine). 

• Traditional steamer - this recipe can also be made with a traditional steamer and plate instead of the parchment paper. Make sure to add at least 2 cups of water to the bottom of the pan, then add the steamer basket and plate. Inside the plate, add the aromatics, salmon, soy sauce, oil, and wine. Cover the pot with a lid and cook for 8-10 minutes on medium heat.