Steamed Salmon With Snow Peas Recipes

Steps:

• Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
• Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
• Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.

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:

• Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.
• Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.
• While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.
• When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.

Steps:

• Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
• Rub ginger and garlic on the salmon.
• Arrange salmon in a steamer basket coated with spray.
• Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
• Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
• Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.

Steps:

• Place 1 in. of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge., In a bowl, beat cream cheese until smooth. Stir in the salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a hole in corner of bag. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Run fingers lightly over salmon fillets to check for bones.
• Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
• Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
• While salmon is steaming, coarsely chop eggs and set aside.
• In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
• Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
• Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
• Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Steps:

• Cook rice in simmering water until tender.
• Refresh under running cold water and drain.
• Steam the salmon until cooked and let cool. Coarsely shred the salmon and put aside. Blanche the snow peas in simmering water. Refresh and put aside.
• Snap any tough stalks off the asparagus spears and blanch the spears in simmering water. Refresh and put aside.
• Add basil leaves and toss all the ingredients together in a bowl and dress with oil, vinegar and soy sauce.

Steps:

• Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
• In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
• Marinate the fish for 30 minutes in the fridge.
• Coat a nonstick frying pan or wok with nonstick spray.
• Remove salmon from bag; discard leftover marinade.
• Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
• Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
• Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
• Serve with 1/2 cup of brown rice for each plate, if desired.

Steps:

• Combine all ingredients in ZipnSteam Bag (do not use regular plastic bag -- I don't know what will happen, but it probably won't be pretty!) Shake bag to coat fish and peppers. Microwave on high for 4 1/2 -5 minutes. If fish is not quite done, continue cooking for additional 30 second intervals until fish flakes easily.

Steps:

• Preheat oven to 450°F Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add salmon and increase heat to medium high. Cook 1 to 1 1/2 minutes on one side until salmon just begins to brown lightly. Place salmon, browned side down, in small rimmed baking dish.
• Melt remaining butter in same skillet over medium low heat. Add shallots and cook until fragrant, about 10 seconds. Spoon 1 tablespoon shallot mixture over salmon and sprinkle with 2 tablespoons dill or tarragon. Bake 4 to 7 minutes or until salmon just begins to flake.
• Add snap peas to skillet and toss to coat with shallot mixture. Sprinkle with remaining dill or tarragon, salt and pepper. Cook peas until crisp-tender, about 2 to 3 minutes.
• Divide peas between 4 dinner plates and top with salmon.

Steps:

• Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.