As of late, I’ve been getting down to business with my bamboo steamer.
Fortunately, they’re fairly simple to use.
I’m attaching a series of pics I captured, that will walk you through the steps…
Be certain to start off with a fair amount of water – allowing for a continuous steam.
I chose to place my veggies in the base, just above the sizable pool of water in the bottom of my wok.
Next, I layered my salmon onto the top steamer shelf. Ensuring that it was tightly wrapped in parchment paper. To prevent spills, and allow for an even steam.
After 15 to 17 minutes…violà. Seasoned with a bit of pepper and Himalayan pink salt.
*I allowed an additional 10 minutes more for the salmon…thus me choosing to stack it on top. It allowed for me to smoothly set the veggies aside and continue on cooking my chosen protein.