https://www.madewithlau.com/recipes/steamed-salmon
I listened to a webinar yesterday talking about the production of Advanced Glycation End products - from the glycation and oxidation of lipids and proteins. Steaming is better because it keeps the cooking temp at 100 instead of in the 400s. This recipe was good. I took the liberty of putting ginger and scallions on the salmon, then adding the sauce afterward, along with steamed broccoli and quinoa. Topped with fresh cilantro, oregano and basil from the garden. Very satisfying dinner!
The salmon steamed for about 10 minutes.
Sauce ingredients:
1 Tbsp light soy
1 tsp dark soy
1 Tbsp vegan oyster sauce
1 Tbsp cooking wine
1/4 tsp white pepper
1/2 tsp sugar (I used maple syrup, then added more to taste.
Top with scallions, and fresh cilantro, oregano and basil, or whatever you have on hand.
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