Kangen Water Steamed Salmon and Potatoes
Guy Siverson
Last Update 4 years ago
-1 lb fingerling potatoes, halved
-1 lemon rind (leftover from the Kangen Water Sauce recipe)
-4 wild salmon fillets, skinned
-Kangen Water Sauce, about 1/2 to 3/4 cup (see above)
Directions:
Set up a 2-layer bamboo steamer in a wok and add enough Kangen Water or homemade broth to reach the bottom rim. Add the lemon rind to the water, then simmer.
Line the bottom layer of the steamer with lettuce leaves, and put in the potatoes. Cook until tender, about 15 minutes.
Line the top layer with parchment paper, and place the salmon inside. Season with sea salt and pepper and cook until the salmon is opaque, about 7 minutes.
Put the potatoes in a bowl and mash, adding salt, pepper, butter, or olive oil to taste.
Remove the fish and top with Kangen Water Sauce.
Serve and enjoy!