Butter Steamed Salmon

Steaming is one of my favourite methods for preparing cooked vegetables. It gives a nicer texture and maintains the flavour better than boiling. Normally I steam using a steaming basket in a covered pot and because I like the method so much, I have three different sized metal steamer baskets capable of steaming small to large batches. Steaming baskets come in a variety of sizes with some being collapsible for easy storage while allowing the basket to fit more than one size pot. Most electric rice makers come with a steamer basket and electric steamers are also available. The basics of steaming is simple.

Method: Place the food you want to steam in the steamer basket. Pour about 1-inch of water or stock in the pot. Put the filled steamer basket on the pot and cover with the pot lid. Bring the liquid to a boil on high heat. Reduce heat to medium-low that will maintain the steam without the pot boiling dry. Steam the food to the desired tenderness. Remove from heat. The food is now ready to season if desired and serve.

However, food can also be steamed in a covered baking dish in the oven. This is one method I use for cooking salmon. Hmm, the last couple of entries have been about fish and come to think about it with the exception of yesterday when we were on the road for our second grandbaby's birth (read about it here) we have had fish daily for the past week. If you have been following this blog you will know I'm not a huge fan of heavily coated or seasoned fish.

Butter Steamed Salmon

Salmon has a strong flavour than perch or other white fish. It can handle stronger seasonings and the flavour of butter naturally enhances salmon. Steaming keeps the salmon moist and tender. Pictured is butter steamed salmon, steamed spinach and steamed Yukon gold potatoes. Any fish marries nicely with potatoes so when serving fish consider potatoes as the primary vegetable compliment. Pair with another vegetable, coleslaw (creamy coleslaw recipe here) or garden salad for a complete meal. Lemon is the perfect garnish that can be used to accent the fish flavour.

Method: What I do for steaming salmon is to place a couple of pats of butter (about 1 tbsp) in the baking dish along with the salmon. Sprinkle with a little lemon pepper. Cover the baking dish. Bake at 350º just until the salmon is cooked through.

What this does is steam the salmon using the butter and its own juices. It is important to make sure the lid fits tightly to keep the steam in and do not over cook. The end result is a mildly seasoned, moist, tender and flakey piece of salmon. So do try this method for cooking salmon. I'm sure you will be pleased!