Ginger-Soy Salmon with Edamame & Broccolini

Steam Your Way to a High-Protein Dinner Kitchen Supply Wholesale | Recipe & Equipment

Prep: 10 min | Cook: 20 min | Serves: 4 | 42g protein per serving

Whether you're running a bustling restaurant kitchen or a catering operation, the challenge is always the same: get nutritious, delicious food on the table fast without sacrificing quality. Steam cooking is one of the best-kept secrets of professional chefs, and with the right equipment, it's also one of the easiest.

Today we're sharing a knockout high-protein dinner recipe that puts our Large Vegetable Steamer front and center. One pot, minimal cleanup, and a meal your guests will rave about.

FEATURED PRODUCT: Kitchen Supply Wholesale Large Vegetable Steamer

Our heavy-duty multi-tier steamer is engineered for volume cooking. With a wide-base, food-grade stainless steel construction and precision steam venting, it locks in nutrients, color, and flavor at scale - perfect for proteins and vegetables alike.

Features: Multi-tier stacking trays | Food-grade stainless steel | Large capacity base | Precision-fit lid seal

THE SCIENCE BEHIND THE STEAM

Unlike boiling or roasting, steaming surrounds food with moist heat rather than submerging or scorching it. This preserves water-soluble vitamins, keeps proteins tender rather than rubbery, and requires zero added fat - making it the gold standard for clean, high-protein cooking.

For a restaurant or catering kitchen, the benefits go even further: your team can cook multiple ingredients simultaneously on separate trays, reducing total cook time and keeping the kitchen cool.

• Retains up to 40% more vitamins vs. boiling vegetables in water
• Zero added fat required - steam does all the work
• Cook multiple ingredients in one pot using stacking trays
• Full dinner ready in 30 minutes, protein and sides at once

RECIPE: Ginger-Soy Salmon with Edamame & Broccolini

This dish is built around maximum protein density and minimum effort. Salmon brings the omega-3s and lean protein, edamame adds a plant-based boost, and broccolini rounds out the plate with fiber and micronutrients. The ginger-soy marinade does double duty - it flavors the fish and perfumes the steam that cooks the vegetables.

Nutrition per serving (estimates): 42g Protein | 520 Calories | 18g Fat | 28g Carbs | 8g Fiber

Ingredients - Serves 4

Protein:

• 4 salmon fillets, skin-on (~6 oz each)
• 2 cups shelled edamame (thawed if frozen)

Vegetables:

• 2 bunches broccolini, trimmed
• 4 heads baby bok choy, halved lengthwise
• 1½ cups snap peas, strings removed

Ginger-Soy Marinade:

• ¼ cup low-sodium soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp honey or agave

To Serve:

• 4 portions steamed brown rice or quinoa
• 2 tsp toasted sesame seeds
• 3-4 scallions, thinly sliced
• 4 lime wedges

Method

1. Mix the marinade - Whisk together soy sauce, grated ginger, sesame oil, garlic, rice vinegar, and honey until well combined. Reserve 2 tablespoons for drizzling at the end.
2. Marinate the salmon - Pat salmon fillets dry and place in a shallow dish. Pour the remaining marinade over the fish and let sit for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
3. Fill and heat the steamer - Fill the base of your Large Vegetable Steamer with 2-3 inches of water. Bring to a rolling boil over high heat before loading the trays. Pro tip: Add a few slices of fresh ginger and a splash of soy sauce to the steaming water - the aromatic steam will subtly perfume everything above it.
4. Load the trays - Place salmon fillets on the bottom tier (closest to the steam source, where heat is most intense). Arrange broccolini and bok choy on the middle tray. Place edamame and snap peas on the top tray. Note: The steamer produces the most heat at the bottom tier. Denser proteins need higher heat; delicate snap peas and edamame only need a gentle warm-through.
5. Steam to perfection - Cover tightly and steam for 12-15 minutes. Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The broccolini should be bright green and just tender.
6. Plate and serve - Spoon brown rice or quinoa into bowls. Lay a salmon fillet on top, then pile the vegetables alongside. Drizzle with the reserved marinade, scatter sesame seeds and scallions, and serve with lime wedges.

PROFESSIONAL STEAMING TIPS

Don't overcrowd - Leave space between items on each tray so steam can circulate freely. Overcrowding traps moisture and leads to uneven cooking.

Keep the lid on - Every time you lift the lid, you release steam and drop the temperature. Only check doneness once near the end of the cook time.

Maintain the boil - A weak simmer produces far less steam than a proper rolling boil. Start on high heat and reduce only if you need to hold a finished dish.

Scale up effortlessly - Cooking for a crowd? Stack an additional tray. The steamer's capacity means you can double or triple this recipe without any extra pots.

Ready to Upgrade Your Kitchen?

Our Large Vegetable Steamer is built for the demands of professional and commercial kitchens - durable, easy to clean, and designed to make healthy cooking effortless at any volume. Shop the Large Vegetable Steamer at KitchenSupplyWholesale.com.

Tags: High Protein, Steaming, Salmon, Healthy Dinner, Commercial Kitchen, Quick Meals