In this recipe, the salmon is cooked very slowly. Only a little steam is produced, but when captured in the oven, this gentle heat results in a succulent, buttery fish, since the fat in the fish is just melted, but not cooked away. Again, I suggest leaving the skin on to both keep the fish moist and add flavor, but you can do this skin off if you prefer. As with most of these recipes, you can steam a single fillet just as easily or do as many as will fit on your rack.
You’ll need a roasting pan at least
Serve with a sauce of your choice, as you would poached salmon. I like this either warm with the Corn Cream or at cool room temperature with an herb-flavored mayonnaise. The Salsa Verde is excellent with steamed salmon, too.
© 2004 John Ash. All rights reserved.