I have just done a cooking demonstration on Fox Channel 13 this morning, with a healthy recipe to kick up your New Year resolutions, and frankly to demonstrate the use of a great, simple tool: A steamer!
A steamer is a great thing. I call that a one-pot wonder, because you can cook your whole meal in it. Asian cooks know that better than anyone, as they use bamboo steamers frequently to cook vegetables, fish, etc…
Here is a good source to add a steamer to your kitchen tools:
Here is the first segment of the cooking demonstration we shot with Russel Rhodes. We concentrate on cooking fish, especially salmon, using a steamer as a cooking technique:
Then, Russel Rhodes and I talked about cooking vegetables properly, and I gave a few tips to bring color and contrast, while keeping nutrients and vitamins in. Here is the second video:
Finally, we concluded our demonstration focusing on plated presentation. We talked about what plates to use, plating food like chefs do, etc…
If you followed me on Fox Channel 13 this morning and missed the recipe, here it is.
Steamed salmon with spicy vegetables
For the salmon :
• 1 lb salmon fillet, cut in half (to fit in a steamer basket)
• 1 tsp ground cumin
• Juice from 2 lemons (about 1/4 cup)
Season fish with salt, pepper, cumin, and lemon juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool.
For the vegetables:
1 lb of vegetables (broccolini, asparagus, carrots, etc…)
• Kosher salt
• 2 tablespoons plus 1 teaspoon toasted white sesame seeds
• 1/2 teaspoon crushed red pepper flakes plus more to taste
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon lemon juice
• 2 teaspoons minced garlic
• Freshly ground black pepper
Cook vegetables in a steamer until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve vegetables if desired. Place in a large bowl.
Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over vegetables; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.