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Photo of Steamed Salmon with Herb Salad, Spiced Carrots & Caramelized Brussels by Chef Marcus Samuelsson by WW

Steamed Salmon with Herb Salad, Spiced Carrots & Caramelized Brussels by Chef Marcus Samuelsson

6
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
The recipes is specially curated by Chef Marcus Samuelsson for WW X Harlem EatUp! Please note that banana leaves are recommended to line the steamer.

Ingredients

Olive oil

4 tsp

Garlic clove

2 clove(s), crushed

Carrots

4 medium, peeled, roughly chopped

Brussels sprouts

1 pound(s), outer leaves removed, halved

Peanuts

4 Tbsp, toasted

Table salt

1 pinch(es)

Uncooked salmon

12 oz, four 3 oz pieces, sushi quality, grade A, skin removed

Soy sauce

4 Tbsp, divided

Honey

2 Tbsp, divided

Pomegranate seeds

½ cup(s)

Fresh parsley

½ cup(s), leaves

Cilantro

½ cup(s), leaves

Fresh basil

½ cup(s), leaves

Instructions

  1. Fill a large pot with about 1 to 2 inches of water; bring to a boil over high heat. Reduce the heat to medium so the water simmers.
  2. Meanwhile, in a cup or small bowl, combine 2 tbsp soy and 1 tbsp honey; brush over the fish.
  3. Line a steamer basket with banana leaves; place the fish in the steamer. Set the steamer over the simmering water; cover and steam the fish for about 3 minutes for medium or 6 minutes for well done.
  4. Heat the oil in a large skillet over medium-high; add the garlic and cook for 30 seconds. Add the carrots, Brussels sprouts, and peanuts; season with salt. Cook, stirring often, until the veggies soften, about 6 to 8 minutes.
  5. Combine the remaining 2 tbsp soy and 1 tbsp honey in a cup or small bowl; spoon over the vegetables. Cook, stirring a few times, until caramelized, 2 to 3 minutes. Stir in the pomegranate seeds and half the herbs.
  6. Divide the vegetables among 4 plates and top each plate with a piece of salmon; garnish each with some remaining herbs.
  7. Serving size: 1/4 of recipe

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