Bamboo Steamer Salmon and Bok Choy
Bamboo steamer salmon and bok choy will be your new favorite weeknight meal – and it cooks in just 10 minutes!
January has been the month of healthy and easy recipes over here. We didn’t do any crazy diets or cut out any food groups – we’ve just been focusing on cooking up fresh and delicious meals that make us feel our best. And my secret weapon has been my Our Place Always Pan and Bamboo Steamers.
I’ve had my Our Place Always Pan for a few months now, and while you can read my full comprehensive review here, the moral of the story is this: IT’S AWESOME. It is a completely non-toxic and smooth as silk nonstick pan that makes both cooking and cleanup a total breeze. Plus, it was founded by Shiza Shahid (you know I love a good female founded company!) who was named one of Time’s 30 under 30 people changing the world!! I am constantly inspired by this company’s strong commitment to diversity, sustainability, and ethical sourcing. How cool is it that they have not only created a product that is beautiful and works really well, but they also care about the health of their customers, their workers, and the effect they have on our planet?
I have the Always Pan in Lavender and Blue Salt, but they also just came out with a Red Hot Bundle which includes their new color called Heat (!!), bamboo steamers, and cooking chopsticks for $175 – or $165 with the code LAKESHOELADY!
Do you need the bamboo steamers?
To be honest, I naively didn’t think I needed them because I am not a dumpling expert. But then I started reading about everything else you can cook in these bad boys and my mind quickly changed. It is great for so many different kinds of seafood and vegetables, and they cook without oil in just 10 minutes with no mess thanks to the round parchment paper liners that come with them. MIND. BLOWN! Plus, it turns out dumplings aren’t nearly as hard as I thought they were, so that has officially been added to my list of recipes to try. Fun date night at home, here we come!
I personally find the Always Pan to be incredibly useful and impressive on it’s own – but if you enjoy trying new healthy techniques in the kitchen, I highly recommend getting the bamboo steamers or their Red Hot Bundle so you have both. The combination is really awesome for weeknight dinners. Cook rice or noodles in the pan plus the vegetables/salmon in the steamers, and call it a night!
Bamboo Steamer Salmon and Bok Choy Recipe
Ingredients
1 baby bok choy
2 fillets of salmon
2 slices of orange
1/2 orange, juiced
2 tbsp soy sauce
2.5 tbsp hoisin sauce
1 tsp sesame oil
1 tsp rice vinegar
2 cups white or brown rice, cooked
Instructions
1. Add about 2 inches of water to the Always Pan and bring to a boil over medium heat.
2. Wash the baby bok choy and cut in half, lengthwise. Line a bamboo steamer with a parchment round and place the baby bok choy on top, cut side up.
3. In a small bowl, combine the juice of 1/2 an orange, soy sauce, hoisin sauce, sesame oil, and rice vinegar.
4. Pat your salmon dry and then spoon a small amount of the homemade sauce of the top of each fillet. Transfer to the other lined bamboo steamer.
5. Cut the 2 slices of orange in half and place them on top.
6. Once the water is boiling in the pan, place the steamer with the bok choy onto the pan (it should fit perfectly!), followed by the steamer with the salmon.
7. Cover with your Always Pan lid and let them cook for 10-12 minutes.
8. I recommend cooking for 10 minutes without lifting the lid at all. Check to see if it’s done, and if it’s not, put the lid back on for another 2-3 minutes.
9. Serve with white or brown rice and spoon the additional sauce over each plate.
Don’t forget plates and glasses!
In addition to their amazing cookware, I’ve also been using their plates and glasses for a few months, and I am totally smitten. Both of them are stackable, which is a really important design detail when you live in a city with limited kitchen space! I have both the clear and green glasses, and I love that the green ones are naturally colored with elements from the earth instead of artificial dyes. Isn’t’ that so cool? Also, the plates are sustainably made from recycled and virgin porcelain ceramic – but their hand-painted matte base with a gorgeous glossy hand-speckled finish is what makes them really special. Even Adam always comments on how beautiful they are whenever we eat on them!
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Bamboo Steamer Salmon and Bok Choy
Ingredients
- 1 baby bok choy
- 2 filets of salmon
- 2 slices of orange
- 1/2 orange, juiced
- 2 tbsp soy sauce
- 2.5 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 cup white or brown rice, cooked
Instructions
1. Add about 2 inches of water to the Always Pan and bring to a boil over medium heat.
2. Wash the baby bok choy and cut in half, lengthwise. Line a steamer with a parchment round and place the baby bok choy on top, cut side up.
3. In a small bowl, combine the juice of 1/2 an orange, soy sauce, hoisin sauce, sesame oil, and rice vinegar.
4. Pat your salmon dry and then spoon a small amount of the homemade sauce of the top of each fillet. Transfer to the other lined bamboo steamer.
5. Cut the 2 slices of orange in half and place them on top.
6. Once the water is boiling in the pan, place the steamer with the bok choy onto the pan (it should fit perfectly!), followed by the steamer with the salmon.
7. Cover with your Always Pan lid and let them cook for 10-12 minutes.
8. I recommend cooking for 10 minutes without lifting the lid at all. Check to see if it's done, and if it's not, put the lid back on for another 2-3 minutes.
9. Serve with white or brown rice and spoon the additional sauce over each plate.
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Nutrition Information:
Yield: 2Amount Per Serving: Calories: 409Total Fat: 7.5gSaturated Fat: 1.3gCholesterol: 70mgSodium: 755mgCarbohydrates: 54.9gFiber: 3gSugar: 9.6gProtein: 30.6g
This post was sponsored by Our Place, but (as always) all opinions are my own. Thank you so much for supporting the amazing brands like this one that make Lake Shore Lady possible!
PS. You might also like my Our Place Always Pan Review and Sweet Potato Gnocchi with Zucchini and Corn.
