Steamed Salmon with Ginger and Chili

(Serves 4)

INGREDIENTS
FOR THE BOILING LIQUID:
Water 1 quart
Lime, chopped zest and all 1
Gingerroot, chopped skin and all 2 tablespoons

FOR THE SALMON:
Salmon filets 4, 5 ounces each
Fresh gingerroot, minced 2 tablespoons
Red or green chilies, minced 2
Cilantro, chopped 2 tablespoons
Olive oil 2 tablespoons
Fresh lime juice 2 tablespoons

METHOD OF PREPARATION
1. In a sauce pan, bring the water, lime, and gingerroot to a simmer for 10 minutes.
2. Using a steamer or double boiler, bring a pan of water (about 1 quart) to a boil.
3. Place the salmon in the steamer basket skin side down and place on top of the boiling water.
4. Cover the steamer and let cook for 7-8 minutes.  Carefully remove the cover to check on the doneness of the fish. 
5. Place the salmon on a platter.
6. Meanwhile in a bowl, combine the gingerroot, chilies, cilantro, olive oil, and lime juice.  Whisk well and drizzle this over the salmon.  Serve at once.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “Garlic and Onion Free Recipes,“ July 6, 2009.