Steaming is a simple cooking method with liquids that infuses flavor while keeping the dish light and healthy.
Verlasso salmon can be steamed in a steamer basket or over boiling liquid. The steam gently cooks the salmon while enhancing the natural flavors of the fish. The steaming liquid is usually water or fish stock. Additional ingredients may be added to the liquid, such as herbs, citrus or wine for greater flavor. Light sauces with fresh steamed vegetables make wonderful accompaniments.
Salmon also can be steamed by wrapping it in parchment paper and placing it in the oven. This technique is called en papillote which is the French translation for in parchment. Vegetables, herbs and butters usually are added to the fish before being sealed in the parchment. The wrapped fish makes a great presentation, especially at dinner parties.
How To Steam Verlasso Salmon in a Steamer Basket
- Make sure that all portions of the salmon are equal in size.
- Prepare the steaming liquid and bring it to a boil.
- Place the salmon in the steamer, cover tightly and set over the boiling liquid.
- Steam the salmon until done. Insert a knife in the thickest portion of the fish. The meat should be opaque and slightly firm.
- Serve immediately with the steaming liquid or sauce.
How To Steam Verlasso Salmon En Papillote
- Heat the oven to 450°F.
- Tear sheets of parchment paper approximately 18” long and fold them in half.
- Brush each piece of parchment with softened, unsalted butter or olive oil.
- If using vegetables, toss them in olive oil, season with salt and pepper and evenly place them on one half of each sheet of parchment.
- Place a Verlasso salmon fillet on each portion of the vegetables, skin side up and season with salt and pepper.
- Top each with a drizzle of olive oil and slice of lemon.
- Fold the parchment over the fish and vegetables and seal by making overlapping folds to create half-moon packets. Fold the edges over tightly so steam doesn’t escape.
- Place the packets on a baking sheet. Bake for 8-10 minutes.
- When the packets are brown and puffy, remove from them the oven and place directly on individual plates.
- At the table, using a knife or scissors, carefully cut the packets open to release the hot, aromatic steam.