Salmon: Steamed Salmon with Green Mayonnaise
Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
"This is a gentle and delicious way to cook salmon, unlike pan-searing, which is more likely to highlight the salmon oil flavor. You don't need a fish poacher or special poaching liquid to yield a flavorful piece of steamed salmon. Just start with the freshest-possible fish and take care not to overcook it."
List of Ingredients
◦ One 1-pound fillet wild salmon
◦ Coarse salt and ground white pepper
◦ 1 cup mayonnaise
◦ Grated zest and juice of 1 lemon
◦ 1 scallion, finely chopped
◦ 1 tablespoon salt-packed capers, rinsed and chopped
◦ 1 tablespoon chopped fresh dill or dried dill
◦ 1 tablespoon finely chopped fresh parsley
Preheat the oven to 375° F with a rack in the upper third position. Season the salmon with the salt and white pepper. Place on a large piece of foil and close to make a loose-fitting, tightly sealed package.
Put the salmon on a baking sheet and cook for 20 to 25 minutes, until the fish is still slightly rare in the center (it should be only slightly resistant to the touch). Carefully open the foil and let the fish rest for a few minutes. Or let cool completely and chill before serving.
Meanwhile, combine the mayonnaise, lemon zest and juice, scallion, capers, dill, and parsley. Season to taste with salt.
Cut the fish into four pieces and serve with a dollop of sauce on the side.