Steamed Salmon Steaks
With Chardonnay Butter Sauce
What better way to celebrate than with beautiful salmon steaks covered in a rich butter sauce. The fish can be either baked or steamed.
To serve four . . .
cut-up carrot, celery, and onion, about 1 c. each to enhance the flavors
a few sprigs fresh tarragon, parsley or dill
About 1 gallon water, depending on size of pot. The water should not touch the fish.
5 oz. salmon steak per serving
» To steam the steaks: In a heavy pot with a steaming platform and a tight lid, bring the water, vegetables, and herbs to a boil.
» Lower the fish onto the rack and steam on high for 5 to 7 minutes.
» Place the fish on a serving plate, spoon the sauce over the steaks and garnish with lemon or chopped fresh parsley.
» Or, to bake the steaks: Lightly oil a baking dish and add the steaks, surrounding them with the vegetables.
» Sprinkle the herbs over everything. Add a splash of white wine here and there, then bake for about 8 to 10 minutes at 400°F.
Chardonnay butter sauce . . .
- 1 c. Chardonnay wine
- 1 c. white wine vinegar
- 1/3 c. chopped shallots
- 1/8 inch of vanilla bean (at most)
- salt and white pepper
- 8 oz. butter
» Bring the ingredients except the butter to a boil and reduce to 2 1⁄2 tablespoons. Strain, and return the reduced mixture to a heavy pot. Over low heat, slowly whisk in 8 ounces of cold butter one ounce at a time, whisking constantly until the mixture is smooth and emulsified. Season with salt and pepper.