by Sally Cameron
Everyone needs fast and easy recipes they can turn to. Here is one I’ve done a lot this summer – Steamed Salmon. You can have dinner on the table in just minutes. About six minutes to be exact. Serve warm or chilled. Ideas for sauces are in the post with links to my recipes.
Serves: 2 (doubles easily)
- 1 salmon filet (12 ounces), preferably wild, skinned and bloodline removed if desired (see post for how-to)
- A few sprinkles sea salt, pepper and granulated garlic (optional)
- 3 cups water
- 1 bay leaf
- 2 crushed garlic cloves
- 1 cup white wine (optional, add 1 cup water if not using)
- A small handful fresh thyme sprigs (or 2 teaspoons dried thyme)
- 1 lemon, quartered and squeezed into water and rinds added
- A few pinches of salt and pepper
- Cut salmon filet into two equal pieces. If one has a flatter, thinner end, fold it under first to create an even piece, then cut in half to achieve equal portions. Sprinkle with salt, pepper and garlic if using.
- Add water, bay leaf, garlic, wine (if using), thyme, lemon and salt and pepper to the pot. Bring to a boil with lid on, then turn down to a low simmer. Simmer for 20-30 minutes to create a flavorful steaming broth. Note – the broth should come just to the bottom of your steamer. Quantity might need to be adjusted depending on the legs of your steamer.
- Spritz steam rack with non-stick, add to pot, add salmon, and steam with lid on for 5-6 minutes or until salmon reached 145º internally when measured wtih a digital thermometer. Serve want or chilled with sauce of choice. See post for ideas and recipes.