Asian Steamed Salmon

• 1 lb salmon fillet, cut into 4 pieces (1-1/4 lbs and 1/2 to 3/4-inch thick)
• 2 teaspoons low sodium soy sauce
• 3 tablespoons scallions, finely chopped
• 2 teaspoons fresh gingerroot, minced
• 1/8 teaspoon ground black pepper

1. In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
2. Coat a steamer basket with no-stick spray.
3. Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
4. Sprinkle with 1-1/2 tablespoons of the scallions.
5. Carefully set the basket in the saucepan, making sure the basket sits above the water.
6. Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
7. Transfer the salmon, skin-side down, to a serving platter or individual plates.
8. Drizzle with the remaining 1 teaspoon soy sauce.
9. Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.

salmon fillet, soy sauce, scallions, fresh gingerroot, ground black pepper

Taken from www.food.com/recipe/asian-steamed-salmon-455026 (may not work)