Steamedpacificsalmon Recipes

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.

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.

EASY STEAMED SALMON WITH VEGETABLES

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.

PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE

Steps:

• For the polenta cake:
• Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
• For the salmon:
• Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
• For the vegetables:
• Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
• To finish:
• Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.

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 AND ASPARAGUS IN PARCHMENT

Steps:

• 1. Preheat oven to 400°F.
• 2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
• 3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
• 4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
• Tip.
• Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
• Nutritional Information.
• Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.

STEAMED SALMON CANTONESE STYLE

Steps:

• To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
• Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
• Place lid on wok and turn heat to high.
• Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
• Cover with ginger slices.
• Pour rice wine and fish sauce over fish.
• When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
• Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
• Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
• When the oil is very hot, add the garlic and cook until browned.
• Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
• When the salmon is cooked, transfer to a warm plate.
• Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
• Garnish with cilantro sprigs and serve immediately.
• Serves 2 as an entree, 4 as an appetizer.

STEAMED SALMON WITH HERBS AND LEMON

Steps:

• Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes.
• Serve with rice. Sprinkle with herbs and lemon zest.

PACIFIC SALMON WITH ROASTED GARLIC

Steps:

• Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
• Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
• Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

AROMATIC STEAMED SALMON

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.