STEAMED SALMON WITH HERBS AND LEMON
Steamed salmon may seem an odd breakfast choice, but try it! The protein will keep you full and energized for hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 320 g, Fat 9 g, Fiber 2 g, Protein 34 g, SaturatedFat 2 g
STEAMED SALMON
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 Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 2
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.
SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
- Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
OVEN-STEAMED SALMON
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.
Provided by Kim Severson
Categories dinner, for one, for two, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 1 to 8 servings, depending on the quantity cooked
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 0 grams
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
- Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
DANNY CHAN'S STEAMED SALMON WITH LEMON
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
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.
SIMPLE STEAMED SALMON
great for an evening meal or even a light lunch.
Provided by roderick21
Time 40m
Yield Serves 1
Number Of Ingredients 0
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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STEAMED SALMON | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine BritishCategory LunchServings 6Total Time 30 mins
- Skin the salmon. Mix all the other ingredients except the butter and spread over both sides of the salmon fillet.
- Place the salmon on a piece of cling film large enough to wrap it. Dot a little butter on both sides of the salmon, then wrap the cling film around it and seal by twisting and folding over.
- Prepare the steamer: a pan with a little boiling water and a steamer insert, an electric steamer or a poacher with a rack if cooking a whole side. When the water is boiling, place the wrapped salmon parcel in the steamer, cover with a lid and steam for 15 minutes (12 for slightly less cooked if you prefer).
- Remove the fish from the steamer with a couple of fish slices, cut the film open with scissors and slide the salmon out. If you’re able to reserve the cooking juices that collected in the foil, pour them over the salmon.
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