Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce.

The only slightly confusing aspect is getting the salmon into the steamer basket. Instead of placing the fish directly on the basket, the recipe calls for you to set them on a plate or pie pan, which is then set inside the steamer tray. This is done so the sauce can be poured over the salmon without it spilling down into the water. While it requires you to hunt down the perfect pan, everything else about the recipe is incredibly easy.
Ingredients