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.
Steamed Salmon is delicious cooked ahead of time and chilled.
Yield: 4 servings Prep time: 20 minutes Cook time: 10 minutes
FOR THE STEAMING BROTH:
- 4 cups 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. Pair with Lemony Broccoli Slaw. 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.
Nutritional analysis per serving (about 6 ounces salmon, 2 tablespoons aioli) :calories 450, fat 31 g, saturated fat 5 g, cholesterol 125 mg, fiber 0 g, protein 38 g, carbohydrate 2 g, sodium 310 mg
Check out Dr. Hyman’s latest book: What The Heck Should I Eat?