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Steamed Salmon Fillet

Being diagnosed with diabetes two years ago, my husband has heeded his doctor’s advice and taken extra precaution with his dietary intake.
He has since followed a strict daily regimen consisting of eating prearranged meals, walking exercise and drinking at least three litres of water. Faced with possible dependence on diabetic drugs for life and other potential health problems, my husband needs no further motivation and has so far been successful in sticking to his plan. He has reduced his intake of fats and carbohydrates while fish and vegetables are eaten in abundance.
Fish and vegetables are grilled, poached or steamed; but most of the time, the vegetables are eaten raw without dressing. With will power, common sense and God’s grace, he has managed to lose a significant amount of weight and his blood sugar level returned to normal levels in only three months.
One of the fish dishes my husband loves is steamed salmon. He never gets bored of it, in fact he highly enjoys it as a packed lunch or baon for work.
Other fish fillets like trevally, trout, barramundi and sole are also suitable substitutes for this dish. To leave the skin of the fish or not is up to our discretion. This dish can be done either by steaming or by placing the fish fillet in wrapping of aluminium foil and baking it, as either way will ensure the fish fillet retains its succulence and flavour.


Salmon 1 kg, fillet
Parsley 1 tbsp, freshly chopped leaves
Garlic 2 cloves, finely chopped
Dried capers 1 tbsp, rinsed
Olive oil 2 tbsp, light virgin
Lemon 1 piece, squeezed into juice
Salt and pepper to taste


1. Wash and dry the fish thoroughly.
2. Place fillets in the overproof dish, slight overlapping each other.
3. Sprinkle with salt
4. Cover the dish completely with aluminium foil.
5. Put the dish in a preheated 350 degree F oven or in the steamer.
6. Cook for 12 to 15 minutes depending on the thickness of the fish
7. Remove dish from oven or steamer.
8. Remove the foil and season with salt and pepper and sprinkle with the parsley, garlic and capers.
9. Add the olive oil and lemon juice.
10. Cover again with aluminium foil and allow it to cool for at least 30 minutes or until ready to serve.

is a UP Diliman B.S. Food Technology graduate and experienced food technologist, manager, franchised business entrepreneur and former owner of the Sans Rivals, The Crescent Fairfield, NSW.