Grilling fish indoors is a tricky affair- the smell can be hard to get rid of. But steaming is a very clean, unobtrusive option with no compromise on the taste. And, steaming is very forgiving- you can never go wrong. Enjoy!
Special tools:
Steamer.
Ingredients
- 1 lb salmon cut into four equal sized pieces
- salt to taste
- Spice rub: 2 tbsp Ottoman spices + 1 tsp ajika spice (or any spice mix of your choice) blended with 2 tbsp EVOO
- Bed of greens: 1/2 bunch chicory
Method
Wipe the salmon dry. Sprinkle salt and let it rest for about 10 mins, then wipe it dry again. Roll the pieces in the spice mix till evenly coated on all sides.
Line the steamer with the greens and sprinkle salt to taste. Place the fish pieces on the bed of greens. Steam for 15 minutes on medium-high until the fish is done.
Notes, hints, tips:
- When I travel I usually bring home spices from these lands. Here I have an Ottoman spice mix from Istanbul and Ajika spice from Tbilisi. And, if one falls in love with the spices, one can always replenish online. Feel free to use any spice mix of your choice.
- use any greens for the bed. Also you can add any vegetables that canbe pre-cooked or cut into sizes that will cook cook along with the fish.
Here is another version using purple cabbage leaves as the base.
