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This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.
This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.

Cooking for One: Steamed Salmon and Mushrooms

by Marc Matsumoto on Nov 1, 2016

This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.

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This steamed salmon and mushroom recipe from proves that cooking for one can be fun and not result in a week of leftovers.
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Just because you're cooking for one person doesn't mean you have to be stuck with a week's worth of leftovers. I love cooking in foil because it allows you to easily cook single portions while making cleanup ridiculously simple.

This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.

If you've been reading Fresh Tastes for a while, you may remember my foil wrapped salmon with miso and mushrooms. Cooking for me is an iterative process to improve taste or efficiency and which is why I'm constantly looking for new ways to do thing. I've come up with a better technique for making this dish that's faster, and results in salmon that is perfectly cooked.

This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.

Instead of using an oven to cook the salmon, I now cook this on the stove in a pan using steam. Because steam transfers heat faster than the dry heat of the oven, the cooking time goes down from 15 minutes to 9. Because the heat source of a stove comes from below, I've put the mushrooms below the salmon, which allows them to cook quickly, while insulating the delicate salmon and allowing it to cook evenly.

This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.

If you're worried about the saturated fat, you can leave out the butter and substitute olive oil, but I'd be doing you a huge disservice if I didn't tell you what an amazing combination butter and soy sauce is.

This steamed salmon and mushroom dish proves that cooking for one can be fun and not result in a week of leftovers.
Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.