Steaming is a great a deficient way to cook food. Following that vein, today we give you Steamed Salmon. And it’s not as difficult as it seems.  If you have a regulate streamer, then it’s a cinch. Same if you have a bamboo steamer, again no problem. This also works well with a wok. But what if you don’t have a steamer or a wok? Then we improvise. Simple, take a big pan or kettle, place an 8-ounce can of tomato sauce in the bottom of it, fill it up with water until it reaches the height of the can, place the salmon fillets on a dish atop the tomato can, bring to boil, cover and cook until the salmon fillets are done.  Salmon fillets usually take 7-10 minutes to cook depending upon the size and thickness the fillets.  Check for doneness. If it flakes easily, then the fillet is done. This dish goes great with boiled rice, couscous, quinoa or your favorite pasta product, such as orzo or penner. We felt adventurous so we paired it with French fries. Again, it’s your show, so use whatever works.

That’s it. Try something new today: Steam rather than frying your fish. It’s a healthier choice I’m told, and just as delicious. Enjoy.

Ingredients:

4 salmon fish fillets, about 6-ounce each
¾ teaspoon garlic powder
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 tablespoons white wine (dry or sweet, your choice)
4 tablespoons butter

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2. Season thoroughly on both sides with garlic powder, salt, pepper and oregano.
  3. Arrange on a plate, drizzle wine over fillets. Place fillets in steamer. Fill steamer with water, bring to a boil, cover and stream 7-10 minutes until fillets are done (they should flake easily with a fork).
    Yield: 4 servings.