Steamed Lemon Aioli Salmon.
Recipe or Content
Steaming is a fast, easy, and nutritious way to prepare salmon. It can be served warm or chilled, making it easily transportable to the office or other away-from-home dining spot.
FOR THE STEAMING BROTH:
- 4 cups of filtered water
- 1 bay leaf
- 2 cloves garlic, crushed
- 3 fresh thyme sprigs
- 1 carrot, roughly chopped
- 1 rib celery, roughly chopped
- ½ small onion, roughly chopped
- 1 large lemon, quartered
FOR THE LEMON AIOLI:
- ½ cup organic mayonnaise
- juice and zest of 1 lemon
- 1 clove garlic, finely chopped or grated
- pinch of sea salt
- pinch of white pepper
FOR THE SALMON:
- 4 (6‑ounce) skinless salmon fillets
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a wide 5‑ to 6‑quart pot, combine all the broth ingredients, squeezing the lemon quarters into the water and adding the lemon rinds to the pot.
- Place a steamer rack, either metal or nonstick silicone, in the pot. The broth level should just meet or be below the level of the steamer rack.
- Bring just to a boil. Turn the heat down to low, place a lid on the pot, and simmer the broth for 15 minutes to blend the flavors.
- While the broth is simmering, combine all the aioli ingredients in a small bowl and stir until smooth.
- Set aside to serve with the salmon.
- Sprinkle the salmon fillets with the salt and pepper.
- Place the salmon fillets in a single layer on the steamer rack and replace the lid.
- Steam the salmon for 5 to 6 minutes or until the salmon reaches an internal temperature of 145°F when tested with a digital thermometer. The fillets will be a light pink-orange color.
- Serve the salmon warm or cool with 2 tablespoons of the lemon aioli per serving.
You can make ahead and chill the salmon or store leftovers in the refrigerator in a glass container with a tight-fitting lid. It’s best enjoyed within 2 days.
- Serving Size: 6 ounces salmon, 2 T. aioli
- Calories: 435
- Sodium: 310 mg.
- Fat: 31 g.
- Saturated Fat: 5 g.
- Carbohydrates: 2 g.
- Fiber: 0 g.
- Protein: 34 g.
- Cholesterol: 125 mg.
This recipe posted, with permission, from Dr. Mark Hyman’s Eat Fat, Get Thin.
Check out another one of Dr. Hyman’s great books: What The Heck Should I Eat? by clicking HERE
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