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Salmon Steamed with White Wine, Lemon, Parsley & Shallots

January 21, 2008

Nice, bright flavors. One of my favorite ways to eat salmon.

Salmon Steamed w/White Wine, Lemon, Parsley & Shallots


2 6-oz. salmon fillets
2 tbsp white wine
1 tsp extra-virgin olive oil
juice of 1/2 a lemon
1 tbsp chopped fresh parsley
1 small shallot, peeled and thinly sliced (about 1-2 tbsps)
salt and pepper


Fill a large stock pot with about 1/2 inch of water; place a steamer insert into the stockpot. Place salmon fillets on a small plate; place the plate onto the bottom of the steamer insert in the stockpot.

Season the salmon with salt and pepper. Drizzle the white wine and olive oil onto the plate holding the salmon. Sprinkle the shallot and parsley onto the salmon fillets, and squeeze the lemon half over the fillets.

Cover the stockpot; turn burner on high so water comes to a boil, and cook until salmon is done, usually around 12 minutes. Serve with the juices from the steamed salmon spooned over the fillets.

Serves 2.

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