Steamed salmon head with leeks and ginger – super easy and quick.
The picture is not the most appetizing from that angle, also because I’d gone through half of the salmon heads before taking the photo(bad move), I just couldn’t resist the creamy, savoury, delicious goodness!
Looked a bit more like this before. From: http://www.etravelpilipinas.com/philippine_news/philippine-recipe-sinigang-na-salmon-sa-miso.htm
(No kidding. I honestly had a posh clam-shaped dish that I serve salmon head and veggies on. Who wants clam-shaped dishes anyway? You’d spill juices and soups everywhere. One of those inconvenient but aesthetically nice-looking things that you buy upon first glance)
Anyway, here’s the salmon head recipe:
Steamed salmon head with leeks and ginger
Two salmon heads, washed
1 cup of chopped leeks
1/2 cup of sliced fresh ginger root
Wash the salmon heads thoroughly with water. Boil the water in the steamer on high heat. Meanwhile, slice up your ginger root quite thinly, and chop your leeks into about an 2 inches width. Line your steamer with foil(to prevent the juices from leaking + easy storage) arrange your salmon heads onto the foil, scatter the ginger and leeks around. Steam on medium-high heat for 15-20 minutes or until the salmon heads are soft enough for your liking(poke with a fork to see how stiff it is). Then you’re done!
This combination gives such a delicious flavour where additional seasonings i.e. soy sauce, to reduce the often overwhelming fattiness of salmon, are absolutely not needed. The sweetness of leeks helps undertone the salmon’s fattiness(good omega-3 fats of course) and the distinctive flavour of ginger gives the dish a spicy punch. Of course, the salmon heads were the star with their creamy, delicate and distinctive sweet taste.
The foil lining helps seal all the juices in. The steams that’s become trapped actually brewed into a refreshing, sweet tasting soup. When storing you can just wrap the foil lining around the salmon, to prevent leakage, then place in a sealed container.
Here, the next day I added more fresh leeks to the salmon heads. I was only reheating so didn’t cook so long that the leeks disintegrate into dark matter(as seen on the picture, hidden beneath fresh leeks) which are inedible. As in I wouldn’t eat mushy leeks which are rid off most of their nutrients that had died in the heat i.e. vitamin C after +15 minutes of steaming.
Please all try the recipe out and taste the deliciousness of salmon heads!