Steamed Salmon

This is an attempt to re-create a dish made by my uncle, my dad's eldest brother and one of the best chefs I know.  His cooking never ceases to amaze, never too complicated but bursting with flavour.  I have to admit that we talked about this salmon a couple years ago and I probably don't remember every detail of the recipe correctly.  Nevertheless, I'm really happy with the outcome.

Ingredients:

1 filleted and skinned side of salmon

1/4 cup water

1/4 cup soy sauce

1/2 tsp kosher salt

4 or 5 thin slices of ginger, peeled and sliced into thin strips

2 tsp vegetable oil

2 tsp sesame oil

3 cloves garlic, thinly sliced

Set up and pre-heat a large steamer (I just heat water in a large skillet with a coil of foil to balance the plate on).  Place the salmon on a large plate and fold the thin end over to get a roughly equal thickness of salmon all the way through.  Pour the water and soy sauce over the salmon and sprinkle with salt and ginger.  Let the salmon steam for about 7 minutes.

While the salmon is steaming, heat the vegetable and sesame oils and the garlic in a small saucepan over medium-low heat.  Turn off the heat when you see the garlic just starting to brown.  Once the salmon is done, pour the garlic oil over it (be careful of the spatter).  Serve with rice and any vegetable you please.