Ready in 20 minutes
Steaming is a healthy, simple, and quick way to cook wild salmon. Once water passes the boiling point, it becomes steam which allows delicate seafood to cook in a fast and gentle manner. One of the best things about steaming salmon is that it will keep the moisture in because you are cooking with a wet heat instead of a dry one.
-2pcs Refine Seafood Raw Salmon Fillet
-4 sprigs Dill, fresh
-1 Dill, Fresh
-2 Garlic cloves
-1 Lemon, wedges
-1/4 tsp Black pepper, ground
-1/4 tsp Sea salt
- Set the steamer inside your cooking pan and add enough water to just reach the bottom of the steamer. Remove the steamer and set aside.
- Add the grated garlic, lemon slices and fresh dill sprigs to the water. Place the lid on the pan and bring to a boil over high heat, then reduce the heat to low and simmer while preparing the salmon fillets.
- If your salmon has a thick end and a thin end, you can either slice off the thin end and use for another dish or fold the thin end underneath to make it equal to the thick portion. Season the salmon fillets with salt and fresh ground black pepper.
- Spray the steamer with non-stick oil spray and place inside the pan of water. Check the water level to ensure the water does not touch the steamer. Add the salmon fillets and place a tight-fitting lid on the pan and maintain a strong simmer.
- Steam the fish for 5-minutes, remove the lid then using the tip of a sharp knife, check the salmon for doneness in the thickest part of the fish. It should be opaque on the outside and just a little translucent in the center and gives slightly when you press it. That is medium-rare and perfect!
- An instant meat thermometer will read between 120°F and 125° for medium-rare. Between 125°F and 140°F, it’s medium to well-done.
- When the salmon fillets have reached the desired temperature remove the pan from the heat and transfer the salmon to individual plates and serve immediately, garnished with lemon wedges and fresh dill.
Credit to : https://savorthebest.com/steamed-salmon/