Steamed Salmon Steaks With Lemon Butter And Fennel Recipes

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DANNY CHAN'S STEAMED SALMON WITH LEMON



Danny Chan's Steamed Salmon with Lemon image

Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Two 1-pound salmon fillets
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 scallions, cut into 4-inch pieces
4 slices ginger
1 lemon
2 teaspoons sesame oil

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 STEAK WITH CAPER BUTTER SAUCE



Steamed Salmon Steak With Caper Butter Sauce image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 20m

Yield 1 serving

Number Of Ingredients 9

1 salmon steak, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
1/4 teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cubes
1 tablespoon capers

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.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram

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