1. Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,. 2. Add the salmon strips and turn gently to coat. 3. Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often. 4. Steamed Salmon: 5. Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.). 6. Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top. 7. Cover with bamboo lid and place over boiling water to steam. 8. Steam for 10-12 minutes; or until fish flakes with a fork. 9. Serve over rice with lemon/lime wedge. ---------------------------------------------------------------------------
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