Minestrone Soup
(Knife Skills)
..where teens can learn to cook restaurant quality meals for the family
Steamed Salmon and Asparagus
Steaming is a great way to cook lighter foods, seafood and vegetables. It’s fast, easy and maintains nutrients in the food. It also tends to keep the food looking vibrant and appetising (whereas boiling can sometimes boil all the life out of your food!)
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Tips for Steaming:
Ensure the water is simmering well before adding your salmon and asparagus to the steamer. This ensures a steady flow of steam.
Arrange the salmon and asparagus in a single layer in the steamer. If using a steamer insert, you might need to steam in batches depending on size.
Avoid lifting the lid too often to check progress; this lets steam escape and can slow down cooking.
Arrange the salmon and asparagus in a single layer in the steamer. If using a steamer insert, you might need to steam in batches depending on size.
Avoid lifting the lid too often to check progress; this lets steam escape and can slow down cooking.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Steamer pot or a large pot with a steamer insert
- Rice cooker or a medium saucepan with a lid
- Measuring cups
- Knife
- Cutting board
- Bowl (for rinsing rice)
Ingredients
- 4 salmon fillets
- 1 bunch of asparagus
- 1.5 cups jasmine or basmati rice
- 4 cups water
- salt and pepper to taste
- 1 lemon
- fresh dill for garnish
Instructions
Make the rice and prep in advance:
- Make 1.5 cups jasmine or basmati rice according to our how-to guide here.
- Wash the asparagus and shake the loose water off
- Trim the harder white/purple stalky end off the asparagus
- Season 4 salmon fillets fillets well with salt and pepper
- Fill the steamer pot with 4 cups water, ensuring it’s below the bottom of the steamer basket (you don’t want the food sitting in the water or else you’ll be boiling it not steaming it!)
- Cut the lemon into wedges and set aside and chop the dill if using any for garnish
Let's Cook!
- Turn the heat on for the steamer and bring the water to a boil, then reduce to a simmer. (Boil = lots of aggressive bubbles, simmer = tiny bubbles flowing constantly)
- Place the salmon fillets in the steamer basket, skin-side down
- Add the asparagus spears around the salmon
- Cover the steamer pot with its lid
- Steam for about 7 minutes or until the salmon is cooked through and flakes easily with a fork.You’ll see it’s cooked because it changes colour from the glossy raw orange colour to a softer pinky orange. And you’ll want to see that it’s cooked all the way through, so choose YOUR one and cut it open at its fattest part gently to see through to the middle and check it’s cooked. If not, leave it for another minute and check again. Repeat until done.
- Check the doneness of the asparagus; it should be tender yet still slightly crisp
- Once all done, remove the salmon and asparagus from the steamer and put aside
- Get your plates out ready to serve up
- Call your family for dinner!
- Fluff the cooked rice with a fork and divide it among plates
- Place a salmon fillet over the rice on each plate
- Arrange asparagus alongside the salmon. Arrange it creatively to look nice. Either straight or crisscross can work
- Garnish with lemon slices and fresh dill if using
- Crack some black pepper over each plate and serve up
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂