Steaming Salmon: A Rice Cooker's Hidden Talent

Salmon is a versatile fish that can be cooked in many ways, including steaming it in a rice cooker. This is a healthier option than frying or grilling, as it uses no fats and has lower fat content and fewer calories. It also preserves more omega-3 fatty acids. To cook salmon in a rice cooker, you will need a fresh salmon fillet, which you can marinate with a mixture of spices and sauces. You can then place the salmon in the rice cooker and steam it for around 10 minutes.

How to prepare the salmon for steaming

To prepare salmon for steaming in a rice cooker, it is important to start with a fresh fillet. Check the appearance, colour, smell, and texture of the fish. It should be firm, smooth, shiny, and have no bruises, brown spots, or discolouration.

Before steaming, do not remove the skin from the salmon. Instead, soak the salmon in brine. You can also marinate the fish in a mixture of ground ginger, soy sauce, garlic, dark brown sugar, and chilli flakes for 30 minutes.

Additionally, you can season the salmon with salt, pepper, lemon juice, olive oil, herbs, paprika, cumin powder, or chipotle powder. However, make sure to season the salmon before placing it in the rice cooker, as salting it afterwards may cause the protein to break down and release moisture.

How to season the salmon

Salmon is a versatile fish with a rich flavour and meaty texture that can be seasoned in a variety of ways. Here is a guide on how to season salmon before cooking it in a rice steamer:

Pat Dry and Remove Bones

Before seasoning, it is important to pat the salmon dry with a paper towel. This will help the seasoning stick to the fish. While drying the salmon, you can also run your fingers along the flesh to identify and remove any pin bones.

Brush with Oil

Brushing the salmon with oil is not necessary, but it can help the seasoning adhere to the fish and prevent it from sticking to the rice steamer. You can use olive oil, or another type of oil or sticky substance such as mayonnaise or mustard. Brush or rub the oil onto all sides of the salmon, including the skin if it is a skin-on fillet.

Sprinkle with Salt and Pepper

Sprinkle the salmon with salt, preferably kosher salt or a semi-coarse sea salt. Hold your hand about 10 inches above the fish to get an even coating. Freshly grind some pepper over the fish, then flip it over and repeat the process on the other side. As a guide, use 3/4 to 1 teaspoon of kosher salt and about half that amount of pepper per pound of salmon, unless you are adding other salty or peppery ingredients.

Add Other Seasonings (optional)

There are many other seasonings and flavour combinations that can be added to salmon. Here are some options:

• Lemon, olive oil, salt, and pepper
• Fresh herbs such as cilantro, basil, chives, rosemary, parsley, or tarragon
• Citrus juice or zest
• Soy sauce, onion, and garlic
• Spicy blackening rub or Cajun seasoning
• Honey mustard
• Maple syrup
• Mayonnaise

When to Season

It is recommended to season the salmon right before cooking, as seasoning it too early can cause the salt to break down the flesh.

How long to steam the salmon for

Steaming salmon in a rice cooker is a great way to cook a healthy, tasty meal with minimal effort. The timing will depend on your rice cooker, but generally, your salmon should be cooked at around the 10-minute mark. So, set a timer, make yourself a cup of tea, and put your feet up while your salmon steams to perfection.

It's important not to overcook your salmon, so keep an eye on it and take it out of the rice cooker just before it's perfectly cooked. Remember, it will continue to cook a little even after it's been removed from the heat.

If you're cooking salmon and rice together, the salmon will be ready when the rice cooker indicates that the rice is done. Simply add your scrambled eggs to the rice cooker and let the residual heat cook them for around 5-10 minutes.

If you're cooking salmon with spinach, steam the spinach first for around 8 minutes, then add the salmon and steam for a further 15 minutes.

So, there you have it! Steaming salmon in a rice cooker is a simple, effective way to cook a delicious, healthy meal.

How to avoid overcooking the salmon

To avoid overcooking your salmon, take it out of the rice cooker just before it looks perfectly cooked. The salmon will continue to cook even after it's been removed from the heat source, so taking it out a little early will prevent overcooking.

It's also important to keep an eye on the optimal steaming duration. Salmon should be cooked for around 10 minutes, but this will vary depending on your rice cooker, so you may need to experiment with the timing. Check if the salmon is done by gently flaking it with a fork. If the fish easily flakes apart and looks opaque, it's fully cooked. The flesh should be moist and tender, not raw or mushy.

If you're unsure about the doneness, you can always cook the salmon for a few more minutes and then check again. Remember, practice makes perfect!

How to serve the salmon

There are many ways to serve salmon cooked in a rice steamer, and it is a very versatile dish. You can serve the salmon with the rice, or separately, and there are many different flavour combinations to try.

If you are serving the salmon with the rice, you can simply break up the salmon and mix it into the rice. You can also add vegetables, such as broccoli, to the rice and salmon. This can be done by steaming the vegetables at the same time as the salmon and rice.

If you want to add extra flavour to the dish, you can marinate the salmon in a mixture of ginger, soy sauce, garlic, dark brown sugar, and chilli flakes before steaming. You can also add lemon slices and thyme to the salmon before cooking.

For a more simple flavour combination, you can rub the salmon with olive oil, and add salt, pepper, and lemon juice.

If you are serving the salmon and rice separately, you can serve the salmon on top of the rice, and sprinkle with sliced green onion.

There are also many side dishes that go well with salmon and rice. You could serve the dish with a cucumber and radish relish, or top it with garnishes like chopped green onions, furikake seasoning, and fried shallots.

Frequently asked questions