Steamed Salmon Steaks With Lemon Butter And Fennel Food

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 WITH LEMON-HAZELNUT BUTTER

Steps:

• Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
• Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
• Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE

Steps:

• Bring water to boil in bottom of a steamer.
• Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
• Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
• Squeeze capers to extract excess liquid and add the capers to butter sauce
• Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

STEAMED SALMON STEAKS, THAI STYLE

Steps:

• In a medium skillet, heat the oil until very hot but not smoking, and add the shallots, ginger, and garlic. Cook for 1 minute, until very aromatic but not browned.
• Add the brown sugar and fish sauce and cook for 5 minutes.
• Spread half of the sauce on a lightly oiled plate that will fit into a steamer, and place the steaks on top of the sauce. Pour the other half of the sauce on top of the steaks, and let marinate for 20 minutes.
• Fill steamer with enough water to sit below, but not touch the steamer basket, and bring to a high simmer.
• Place the plate in the basket, cover, and steam for approximately 10 minutes, or until the meat is opaque.
• Carefully remove the steaks with a spatula to a serving plate, and spoon any remaining sauce over steaks.
• Garnish with cilantro leaves. Serve with fluffy rice and a crisp green vegetable. Cold beer goes well with this.

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.

LEMON-GARLIC SALMON STEAKS

Steps:

• Preheat oven to 350°. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute. , Arrange salmon steaks in a greased 13x9-in. baking dish. Combine lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.