Steamed Loch Duart Salmon with Pink Pickled Ginger, Red Onion, and Lemon Grass

Victor Sodsook


  • 1 3/4 - 2 lbs Salmon fillet (ask your Fishmonger to skin them)
  • 12 cloves garlic (yes), pounded to a rough mash or crushed and chopped
  • 1/2 C. red onion, chopped
  • 3 medium serrano (or your favorite) chilies, minced
  • 1/2 C. pink pickled ginger slices (we sell this too)
  • 2 stalks lemon grass, tough outer leaves discarded, lower stalks trimmed to 4", and sliced
  • thinly on a sharp diagonal (substitute strips of peel from a small lemon)
  • 1/2 t. salt
  • 1 T. white sugar
  • 1 C. fresh lemon juice


Place the salmon fillets in a heatproof bowl or cooking dish at least 2″ deep (Pyrex baking pans are perfect)

Prepare all the ingredients and cover the salmon fillet(s) with them. Order is not important; just pile everything on top of the salmon

Place the dish in a steamer or steaming apparatus, cover, and steam until the salmon is cooked through and the herbs have infused the broth (about 18-20 minutes)

Transfer and fish and aromatic broth to a deep serving platter or covered casserole and serve with plenty of steamed jasmine rice.