Steaming salmon makes it moist and tender with minimal time and effort.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
- lettuce leaves
- napa cabbage
- 1/4 cup minced shallots
- 1/4 cup minced red onion
- 3 tablespoons white balsamic vinegar
- 3 tablespoons wine vinegar
- 3 tablespoons dry white wine
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon extra virgin olive oil
- 1 teaspoon liquid honey
- 1/4 teaspoon each salt and pepper
- 4 skinless salmon fillets 1 inch thick (each about 6 oz/175 g)
Place steamer basket in wok or shallow pan; add water to come 1 inch (2.5 cm) from rack. Line with lettuce. Bring to boil.
In small bowl, stir shallots, vinegar, wine, tarragon, oil, honey, salt and pepper; remove half and set aside. Brush remainder over salmon; arrange on lettuce.
Reduce heat, cover and steam until salmon is slightly opaque, about 8 minutes. Turn off heat; let stand until fish flakes easily when tested, about 4 minutes. Transfer to plates; drizzle with reserved balsamic mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 226 mg
- Protein 30 g
- Calories 334.0
- Total fat 20 g
- Cholesterol 84 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
- Iron 5.0
- Folate 22.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 8.0