Steamed salmon is one of my favorite dishes to serve because it’s super easy to prepare while delivering a tremendous flavor. The secret to this salmon recipe is in the broth. When we steam our meal we’ll use a blend of white wine, vegetable stock, lemon and shallots to cook the salmon and transfer those delicious essences into the fish and asparagus too. Then later we’ll doctor up that broth a little more and create a wonderful sauce to top it off.
Prep Time: 2 minutes
Cook Time: 12 minutes
- 3/4 cup vegetable stock
- 1/4 cup dry white wine
- 1 lemon, thinly sliced
- 1 shallot, thinly sliced
- Four 6-ounce skinless salmon fillets
- Kosher salt and freshly ground black pepper
- 1 bunch thin asparagus, woody stems removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarsely chopped fresh tarragon
- In a Curtis Stone DuraPan Nonstick 12″ Multipurpose Pan with Rack and Lid , combine the stock, wine, lemon, and shallot and bring to a boil over medium heat. Cover with the lid and simmer the cooking liquid for 5 minutes to blend the flavors.
- Season the salmon with salt and pepper and place on the supplied rack. Set the rack in the Multipurpose Pan, reduce the heat to medium-low, and cover. Steam the salmon for about 5 minutes, or until it is almost cooked through.
- Place the asparagus around the salmon on the rack. Cover and cook for about 2 minutes, or until the salmon is mostly opaque and with a rosy center and the asparagus is crisp-tender.
- Transfer 2 tablespoons of the steaming liquid to a small bowl. Whisk in the oil and add the tarragon. Season the sauce to taste with salt and pepper.
- Place a salmon fillet on each of 4 plates. Serve the asparagus alongside the salmon and spoon the sauce over.
What other meals have you steam cooked with amazing results?