Salmon Mummies

Salmon Mummies are a playful and visually appealing main dish that combines tender steamed salmon with aromatic ginger rice, all wrapped in soft bok choy leaves. This recipe offers a gentle balance of flavors, with the freshness of cilantro and green onions complementing the richness of the fish. The use of rice wine vinegar and sesame oil adds a subtle brightness, while the ginger-infused broth brings warmth and depth. Perfect for family dinners or themed meals, these mummies are not only fun to serve but also nutritious and satisfying. The steaming method ensures the salmon remains moist and flaky, making it an excellent choice for those who prefer lighter cooking techniques. Serve with extra steamed vegetables or a light soup for a complete meal.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 310

Dietary: Low-fat, Vegan

Description

Salmon Mummies are a playful and visually appealing main dish that combines tender steamed salmon with aromatic ginger rice, all wrapped in soft bok choy leaves. This recipe offers a gentle balance of flavors, with the freshness of cilantro and green onions complementing the richness of the fish. The use of rice wine vinegar and sesame oil adds a subtle brightness, while the ginger-infused broth brings warmth and depth. Perfect for family dinners or themed meals, these mummies are not only fun to serve but also nutritious and satisfying. The steaming method ensures the salmon remains moist and flaky, making it an excellent choice for those who prefer lighter cooking techniques. Serve with extra steamed vegetables or a light soup for a complete meal.

Directions

1
Cut the bok choy stalks into matchstick strips and set aside.
2
Combine the sweet red pepper, bok choy strips, cilantro, rice wine vinegar, green onions, and sesame oil in a large bowl; set aside.
3
In a large saucepan, heat sesame oil over medium-low heat.
4
Add the gingerroot, cilantro, and lemon peel; cook for 2 minutes.
5
Add ground red pepper, water, and salt; simmer for 10 minutes.
6
Strain the liquid, reserving it, and discard the solids.
7
Return the reserved liquid to the saucepan and bring to a boil.
8
Add the uncooked rice; cover and simmer for 15 minutes or until done.
9
Cut the salmon fillet into equal-sized pieces.
10
Place a portion of the cooked rice and salmon mixture onto each bok choy leaf.
11
Wrap the leaves around the filling to form mummy shapes, securing with toothpicks if necessary.
12
Steam the wrapped salmon mummies for 10-15 minutes until the salmon is cooked through.
13
Serve warm, garnished with additional cilantro and green onions if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.0g10%
Cholesterol 90mg30%
Sodium 150mg7%
Total Carbohydrate 35.0g12%
Dietary Fiber 2.0g8%
Sugars 2.0g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/salmon-mummies/