Steamed Salmon with Spring Vegetable Nage

Serves: 4

Prep time: 10 mins

Cook time: 15 mins

Make-Ahead: Artichoke can be sliced and held in lemon water up to 8 hours before cooking.


3/4 cup reduced-sodium chicken stock

1/4 cup dry white wine

4 skinless salmon fillets (about 6-oz. each)

1 spring onion, finely chopped

2 garlic cloves, finely chopped

1 bunch asparagus, trimmed, halved crossways

1/4-lb. sugar snap peas, trimmed

3 radishes, cut into small wedges

1 large globe artichoke, trimmed*, heart thinly sliced

8 green leaf lettuce leaves, halved

3-tbs. butter

2 tsp. chopped fresh dill

Special Equipment: Curtis Stone Steamer Insert Pan


  1. In the Curtis Stone 4.5-qt. Wok/Saute Pan over medium-high heat, bring stock and wine to a simmer. Reduce heat to medium-low. Arrange salmon in steamer and set steamer on pan. Cover and steam salmon for 6 minutes, or until it is just cooked through but still slightly rosy in the center. Remove salmon from steamer, sprinkle with salt and cover loosely with foil.
  2. Bring wok/saute pan of stock to a simmer over medium-high heat. Add spring onions and garlic and simmer for 2 minutes, or until onions soften. Add asparagus, peas, radishes and artichokes and cook, stirring frequently, for 3 to 4 minutes, until vegetables are crisp-tender. Remove from heat and stir in lettuce, butter and dill. Season with salt and pepper.
  3. Divide salmon, vegetables and cooking liquid among 4 plates and serve.
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