Steamed Salmon Recipes

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.

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.

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.

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.

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.

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

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.

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.