Wednesday, December 18, 2013

Steamed Salmon with Fennel and Lemon

4 6oz salmon filtes
1 fennel bulb, halved, cored, thinly sliced
2 lemons, 1 thinly sliced, 1 in wedges
salt and pepper to taste

1. Season salmon with salt and pepper to taste. Prepare a pot or wok with at least 3/4" water. In a steamer basket or bamboo steamer, layer fennel, salmon (skin down) and lemon. If using a bamboo steamer, be sure to line it with lettuce or parchment paper to prevent sticking.
2. Place steamer in pot, and carefully bring water to a boil. Steam, covered, for 8-10 minutes. Keep an eye on the water level!!
3. Serve with lemon wedge and garnish with fennel fronds

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