Steamed Salmon Fillets
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
white wine vinegar
|
|
| 20 | ounces |
salmon fillets
skin removed,, cut into portions |
|
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
to taste |
|
| ½ | teaspoon |
coriander
ground |
|
| 4 | each |
rosemary sprigs
fresh or dill |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
white wine vinegar
|
|
| 578 | ml/g |
salmon fillets
skin removed,, cut into portions |
|
| 5 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
to taste |
|
| 2.5 | ml |
coriander
ground |
|
| 4 | each |
rosemary sprigs
fresh or dill |
*
|
Directions
- Fill the bottom of a steamer about half full with water and place the fish fillets on the rack of the steamer.
Add salt sparingly and then sprinkle each fillet with coriander.
Place 1 sprig rosemary or dill on each fillet.
Cover, bring to a boil, and steam 5 to 6 minutes or until the fish is tender when pierced with the tip of a knife and has lost its raw look.
To Plate: Place the fish fillets on warm serving plates, then spoon warm Fennel Yogurt Sauce over and around them.
Position cucumber fingers and potato halves in spokes radiating from fish at the hub.
(Do not remove the rosemary from the fish.)
Sprinkle with freshly ground pepper.
Variation: Grilled, without oil, in ridged griddle; vinegar omitted; served with lemon wedges.
