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.
Verlasso Salmon En Papillote with Caramelized Shallots and White Wine Marinade
This is a delicious meal, and it’s perfect for entertaining because each fillet is served in its own, unique individual packet. If you want, you can add thinly sliced vegetables such as potatoes, carrots or zucchini for an extra nice touch.
For the Caramelized Shallots and White Wine Marinade
• 1 tablespoon olive oil
• 1/4 cup chopped shallots, about 1 whole shallot
• 1 cup chardonnay wine
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 teaspoon fresh garlic, minced
• 1/4 cup Italian parsley, chopped
• 1/2 tablespoon freshly chopped dill
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil
• Salt and freshly ground pepper
For the Salmon
• 6 six-ounce Verlasso salmon fillets
• Fresh herbs (such as parsley, chives, tarragon or savory), chopped
In a small skillet over medium to medium low heat, add the olive oil and shallots. Cook slowly for 15-20 minutes, stirring frequently and being careful not to let them brown too quickly.
Transfer the shallots to a bowl and combine with the wine and vinegar.
Pour the oil into the bowl in a slow, steady stream, whisking until thick. Season with salt and pepper. Use immediately or put in a tightly covered jar for up to two days.
Preheat the oven to 425° F.
Cut six 18-inch pieces of parchment paper* and fold in half.
Open up each parchment sheet and place a fillet alongside the fold. Salt and pepper both sides.
Spoon the caramelized shallot and white wine marinade on top of the fillets, just enough to bathe them lightly. Reserve the remaining marinade for another use.
Sprinkle the fillets with the herbs and garlic and fold the other half of the parchment over each fillet.
Starting at the corner of the center fold, make overlapping folds with the open paper edges to form a semicircular, airtight package. Use a binder or paper clip to secure the end if necessary.
Place the packages on a cookie sheet and bake for 10 minutes until slightly brown and puffy. If you have a fairly thick fillet, you may need to bake 1-2 minutes more. Test with a skewer; if it goes in easily, the fish is done.
Then place each package on a dinner plate. Carefully cut them open with scissors to allow the steam to escape. Drizzle with more marinade and serve.
*Use parchment paper made of recycled materials. It is available in specialty food markets, is food-safe and just as reliable as traditional parchment.