Steamed Salmon Fillets Recipes

SUPER-SPEEDY STEAMED SALMON

Steps:

• Peel the onions, halve and deseed the pepper, then finely chop both. Halve, deseed and finely chop the chilli. Pick the basil leaves and finely chop the stalks.
• Heat 1 teaspoon of olive oil in a large, deep frying pan over a medium heat, add the basil stalks and chopped veg and cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
• Pound the fennel seeds in a pestle and mortar or bash with the base of a pan until fine, then add to the pan with the bay leaf.
• Place the couscous into a bowl with a pinch of salt and pour over 300ml of boiling water.
• Halve the cherry tomatoes and add to the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
• Drizzle the salmon with extra virgin olive oil and season lightly with sea salt and black pepper.
• Tip the couscous over the vegetables and smooth out. Carefully pour over another 300ml of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
• Finely grate over the lemon zest and squeeze over the juice.
• Cover the pan with a lid or tin foil, and cook on a low heat for 12 to 15 minutes, or until the couscous has fluffed up and the salmon is just cooked.
• Top each salmon fillet with 1 tablespoon of yoghurt, drizzle with extra virgin olive oil and season with salt and pepper.
• Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

OVEN-STEAMED SALMON

Steps:

• Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.
• Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)
• Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.

STEAMED SALMON

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.

STEAMED SALMON

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.

DANNY CHAN'S STEAMED SALMON WITH LEMON

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

STEAMED SALMON FILLETS

Steps:

• 1. Fill the bottom of a steamer about half full with water and vinegar. Place the fish fillets on the rack of the steamer. Add salt sparingly and then sprinkle each fillet with coriander. Place 1 sprig rosemary or dill on each fillet. Cover, bring to a boil, and steam 5-6 minutes or until the fish is tender when pierced with the tip of a knife and has lost its raw look. To Plate: Place the fish fillets on warm serving plates, then spoon warm Fennel Yogurt Sauce over and around them. Position cucumber fingers and potato halves in spokes radiating from fish at the hub. (Do not remove the rosemary from the fish. Sprinkle with freshly ground pepper. Pats variation: Grilled, without oil, in ridged griddle; vinegar omitted; served with lemon wedges. Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF) 422 MG SODIUM ] The book is based on the PBS series: Pierre Franeys Cooking in Europe". Recipe by: Pierre Franey Cooks with His Friends Posted to EAT-LF Digest by [email protected] on Feb 27, 1999, converted by MM_Buster v2.0l.

OVEN-STEAMED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
• Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

SIMPLE STEAMED SALMON

Steps:

• Place salmon fillet on a sheet of foil large enough to wrap around with extra space ( like a metallic pasty!)
• Place the bay leaves on top of the salmon along with mixed herbs, salt and pepper
• slice the onion into half moons and put on top of the salmon with the lemon wedge
• fold foil over salmon leaving a small hole at the top and place in a steamer
• Put the new potatoes into a pan of boiling water with the salmon in the steamer above
• boil and steam for 25 minutes
• Serve hot or cold with a crunchy salad and a light french dressing