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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.

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • Sprigs tarragon, parsley or dill
  • 1 gallon of water
  • 5-ounce salmon steak per serving
  • 1 cup Chardonnay wine
  • 1 cup white wine vinegar
  • 1⁄3 cup chopped shallots
  • 1⁄8 inch vanilla bean (at most)
  • Salt and white pepper
  • 8 ounces butter
Fish Tip: With salmon, the fat content of the flesh is considered the indicator of table quality and flavor, much as with beefsteak—with higher fat content being better. With fish, fat content is related to how far the fish have to swim in their annual breeding cycle. Alaskan Copper River salmon are one of the most famous and delicious salmon, because the Copper River with its tributaries is one of the longest river systems in Alaska.

Fish Tip: With salmon, the fat content of the flesh is considered the indicator of table quality and flavor, much as with beefsteak—with higher fat content being better. With fish, fat content is related to how far the fish have to swim in their annual breeding cycle. Alaskan Copper River salmon are one of the most famous and delicious salmon, because the Copper River with its tributaries is one of the longest river systems in Alaska.

Directions:

1. In a heavy pot with a steaming platform and a tight lid, bring the water, vegetables, and herbs to a boil.
2. Lower the fish onto the rack and steam on high for 5 to 7 minutes.
3. Place the fish on a serving plate, spoon the sauce over the steaks and garnish with lemon or chopped fresh parsley.
4. Bring the Chardonnay, vinegar, shallots, vanilla bean, salt and pepper to a boil and reduce to 2 ½ tablespoons.
5. 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.
6. Season with salt and pepper.

SalmonSteamed

>>Cook’s Tip: Steaming requires thorough and immediate immersion into hot mist. Begin with the pot full of steam. The steaming vessel needs to be high and wide so that steam can circulate around the food. Since food doesn’t contact any other medium when steamed, 
flavors are accentuated; therefore, using fish of fine quality is important. Keep cooking times as short as possible. Don’t cook the soul out of the fish.

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