SALMON STEAMER RECIPES

STEAMED SALMON | MARTHA STEWART

Steamed Salmon | Martha Stewart image

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 Salmon Recipes

Number Of Ingredients 2

Ingredients

1 center-cut boneless salmon fillet (4 ounces), skin on
Lemon wedge, for serving

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.

SIMPLE STEAMED SALMON | BBC GOOD FOOD

great for an evening meal or even a light lunch.

Provided by roderick21

Total Time 40 minutes

Yield Serves 1

Ingredients

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

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Prepare a steamer with 2 stackable bamboo baskets in a large Dutch oven. Line baskets with parchment paper. Add water to Dutch oven to a depth of 1 inch; bring to a boil over high. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 1 bamboo basket. Place haricots verts and corn in second bamboo basket, and stack on salmon basket. Cover and cook until fish flakes with a fork, 8 to 10 minutes. Stir together yogurt, dill, lemon zest and juice, 1 tablespoon water, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Drizzle sauce over salmon, corn, and beans.

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OVEN-STEAMED SALMON RECIPE | ALLRECIPES

Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.
From allrecipes.com
Total Time 35 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 177.8 calories per serving

Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

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Make a simple supper or an impressive pudding with out best ever steamed recipes. Create a fabulous fish dish for the whole family or a sweet dessert.
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This one-pan wonder is a lifesaver when you’re short on time. As well as filling you up, the salmon is a source of omega-3 fatty acids, which helps keep your heart healthy.
From jamieoliver.com
Total Time 30 minutes
Calories 534 calories per serving

1. 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.
2. 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.
3. 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.
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5. 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.
6. Drizzle the salmon with extra virgin olive oil and season lightly with sea salt and black pepper.
7. 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.
8. Finely grate over the lemon zest and squeeze over the juice.
9. 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.
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11. Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.

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OVEN-STEAMED SALMON RECIPE - NYT COOKING

This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 146 per serving

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.

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