Best Steamed Salmon With Lemon Hazelnut Butter Recipes

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

Ingredients

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 WITH LEMON-HAZELNUT BUTTER

Steamed Salmon With Lemon-Hazelnut Butter image

Provided by Craig Claiborne

Categories dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 pieces skinless, boneless salmon, each cut into equal-size squares or rectangles and each weighing about 1/2 pound
1 tablespoon butter at room temperature
Salt to taste if desired
Freshly ground pepper to taste
1 cup lemon-hazelnut butter sauce (see recipe)
1/2 cup chopped or shredded edible flower petals or fresh herbs such as chives or parsley
1/4 cup coarsely chopped roasted hazelnuts

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.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 34 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 2 grams