STEAMED SALMON
Steaming is a moist-heat method of cooking that has been in use for centuries. Our steamed salmon is moist and succulent with a mild lemon, garlic and dill flavor.
Provided by Pat Nyswonger
Categories Main Dish
Time 15m
Number Of Ingredients 9
Steps:
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it's medium to well-done.
- When the salmon fillets have reached the desired temperature remove the pan from the heat and transfer the salmon to individual plates and serve immediately, garnished with lemon wedges and fresh dill.
Nutrition Facts : Calories 226 calories, Carbohydrate 0.2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 10.5 grams fat, Fiber 0.1 grams fiber, Protein 33 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 6 ounces, Sodium 309 grams sodium, Sugar 0 grams sugar
AROMATIC STEAMED SALMON
Gordon Ramsay takes salmon fillets and produces a vibrant dish full of flavour and fragrance
Provided by Gordon Ramsay
Categories Dinner
Time 1h
Number Of Ingredients 24
Steps:
- Pour about 1.5 litres cold water into a wok or large pan that will take a bamboo steamer on top. Add all the herbs and spices, bring to the boil, then simmer for 10 minutes. Remove from the heat and leave to infuse for half an hour or so.
- Meanwhile, set aside about 24 large basil leaves from the bunch. Put half the remaining bunch (including stalks) into a pan with the shallots and Noilly Prat. Boil gently until the liquid is reduced to around 2 tbsp and the shallots are soft, about 3 minutes. Pour in the stock and boil gently until reduced by half. Add the two creams and remaining bunch of basil to the pan. Simmer until the sauce is reduced by half and has the consistency of pouring cream, about 3-4 minutes. While it's boiling, add a squeeze of lemon juice (if not boiling, the sauce will split).
- In the meantime, shred 8 of the reserved large basil leaves and put into a heatproof bowl or small pan. When the sauce has reduced down, check the seasoning and strain the sauce through a fine sieve onto the basil shreds. Set aside while you put the dish together.
- Separate the bok choi leaves. Trim off the stalks from the larger leaves (reserve the stalks) and arrange these leaves on the base of the steamer, like a daisy. When you're ready to cook the salmon, bring the aromatic water back to the boil. Scatter half the remaining 16 basil leaves over the bok choi. Press the rest of the basil on top of each salmon fillet. Season the leaves and drizzle with some oil, then sit the salmon on the leaves and drizzle with more oil and some lemon juice.
- Put the bok choi stalks, smaller leaves and hearts into a large bowl. Season with salt, drizzle with more olive oil (about 4 tbsp), 2 tbsp of the balsamic vinegar and a little more lemon juice, toss together and leave to wilt for about 3 minutes.
- Sit the steamer basket in the wok or over the pan and cover, then turn the heat to medium. Cook for 3 minutes. Take everything off the heat and leave to stand, still covered, for 4-5 minutes for fish that is lightly cooked inside and 6-7 minutes if you like the flesh firm.
- While the salmon is standing, heat a large non-stick frying pan until you can feel a strong heat rising - it should be 'stinking' hot. Toss in the wilted bok choi and immediately start to stir fry over a high heat for a couple of minutes until completely wilted and lightly caramelised. Drizzle in a little more olive oil and another 2 tbsp vinegar to deglaze. Remove the pan from the heat and set aside. Gently reheat the velouté.
- Divide the stir-fried bok choi between four warmed plates. Sit a salmon fillet on top, pour around the basil velouté and sit some of the steamed bok choi leaves on top of each salmon fillet to garnish.
Nutrition Facts : Calories 882 calories, Fat 75 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 9 grams carbohydrates, Protein 44 grams protein, Sodium 0.98 milligram of sodium
STEAMED SALMON
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 2
Steps:
- Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place salmon in a bamboo steamer. Cover and place steamer in skillet. Cook until just cooked through, 8 to 10 minutes. Serve immediately with lemon.
STEAMED SALMON FILLETS WITH HERB VINAIGRETTE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chopped herb with the scallions, chives, tarragon, garlic, oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until the mixture is chopped fine. But overblending will harm texture.
- Add the egg and blend briefly until the egg is coarsely blended.
- Pour water into the bottom of a steamer. Season the fillets with salt and pepper and place them on a steamer rack. Lay 4 basil leaves over each fillet and cover. Bring the water to a boil and steam for 3 to 4 minutes. Do not overcook. The fish can be served hot or cold.
- Transfer the fish to a serving plate. Spoon the vinaigrette over the fillets and garnish with fresh basil leaves.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 44 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 8 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams
EASY STEAMED SALMON WITH VEGETABLES
Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.
Provided by L'amore il Cibo
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine hoisin and Sriracha in a small bowl; mix well with a fork.
- Place a steamer in water in a stir-fry wok; bring water to a boil.
- Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
- Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g
STEAMED SALMON STEAKS, THAI STYLE
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is for new cooks or non-cooks. I keep stainless steel folding steamer inserts on hand, one for saucepans, and one for a large skillet. One could also put a round wire rack in a large skillet, and take two 18-inch long sheets of aluminum foil and fold each twice lengthwise for reinforcement; if the two long aluminum foil strips are laid like a big "X" across the wire rack before placing the plate holding the salmon steaks, it will be easier to remove the plate after cooking. Preparation time includes marination time.
Provided by KateL
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic. Cook for 1 minute, until very aromatic but not browned.
- Add the brown sugar and fish sauce and cook for 5 minutes.
- Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce. Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
- Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
- Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
- Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
- Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.
Nutrition Facts : Calories 411, Fat 21.9, SaturatedFat 4.2, Cholesterol 100.3, Sodium 1497, Carbohydrate 16.7, Fiber 0.1, Sugar 13.9, Protein 35.2
OVEN-STEAMED SALMON WITH LENTILS AND SUN-DRIED TOMATOES
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the classic dish the lentils might be cooked with bacon or a little sausage. In this recipe, sun-dried tomatoes add a savory layer of flavor to the lentils.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic. Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch. Bring to a simmer, cover and simmer 25 minutes. Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic. Taste and adjust seasoning. Remove the bay leaf and the sun-dried tomatoes. Keep warm while you cook the salmon.
- While the lentils are cooking, preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top. Sprinkle with herbs, and serve.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 6 grams, Sodium 639 milligrams, Sugar 8 grams
EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI
For a quick and healthy weeknight dinner turn to salmon. This 20-minute entrée pairs skinless salmon fillets with nutritious sweet potatoes and broccolini, and a drizzle of miso vinaigrette.
Provided by Riley Wofford
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
- Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
- Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.
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