Best Steamed Salmon And Peas Recipes

STEAMED SALMON WITH PEAS AND LEEKS

Steamed Salmon With Peas and Leeks image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 fillets of fresh salmon, about 6 ounces each
2 tablespoons finely chopped shallots
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped parsley
Salt to taste
Freshly ground pepper to taste
1 cup fish stock, flavored with white wine
2 medium leeks, cut in julienne strips, 1 inch long
1 medium carrot, cut in julienne strips, 1 inch long
1 cup freshly shelled peas
4 ounces sweet butter
2 hard-cooked eggs
Salt and freshly ground pepper to taste
Juice of 1/2 lemon (1 1/2 tablespoons)

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.

Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram

STEAMED SALMON AND PEAS

Steamed Salmon and Peas image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Yield Serves 4

Number Of Ingredients 12

Ingredients

Lettuce leaves, for lining steamer
Four 5- to 7- ounces skinless salmon fillets, (1/2 to 1 inch thick)
Salt and freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/4 cup , plus 1 1/2 tablespoons chopped, dill sprigs
2 tablespoons thyme leaves
4 small leaves cabbage
2 pounds (about 2 cups) peas, shelled
2 tablespoons unsalted butter, cut into 4 pieces
Chervil sprigs
3/4 cup nonfat yogurt
1 tablespoon freshly squeezed lemon juice, depending on sweetness of watermelon (optional)

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.