Steamed salmon with baby potatoes and bimis

Today is a delicious steamed salmon, accompanied by baby potatoes and broccoli. A simple, complete and healthy plan, full of flavor, don't you think? The recipe is brought to us by Patri, author of Sabores y Momentos , and she makes it with the new WMF Vitalis pot , a wonderful tool for preparing delicious steamed recipes, and from which Patri gives you some tips to get the most out of it. To enjoy!

How wonderful, we are already on Easter holidays and, this year with great weather! These days, when you want to spend hours outdoors, rest and not complicate yourself too much in the kitchen with long preparations, what triumphs are healthy and simple recipes!

That's exactly why I bring you this recipe free of complications, quick to prepare but without skimping on flavor, nutrition and contributions to health. This is the steamed salmon recipe.

For its preparation I have used my latest acquisition: I present to you the new Vitalis pot from WMF , a luxury kitchen that opens up a world of possibilities in steam cooking in a matter of minutes . Served freshly made with a garnish of vegetables and potatoes, these salmon fillets are my first recipe with it, and after opening it, I assure you that it will not be the only one!

In just 6 minutes you will have a dinner ready to serve on the table, that is how long it takes for salmon to be steamed, because steaming is not just for vegetables! It is an incredible technique, fast, healthy, it maintains the properties of the food, and above all it accentuates the natural flavors of the food.

Nezumi ceramic plate from Tokyo Design Studio , Bérard olive wood cutting board , Pallarès carbon steel knife and Mediterranean crystal glass.

Tips for Steaming Salmon Fillets

I am going to explain how to prepare the salmon fillets to be steamed:

It is advisable to use a very sharp knife to remove the skin . To do this, with the piece on the cutting board with the skin on the bottom, we will start at one side end and we will slide the blade of the knife flush with the skin to separate the skin and meat. Then we turn around and remove the entire bloodline area (which is that grayish part between the skin and the meat of the salmon), as it has a very strong flavor that overshadows the true flavor of the salmon.

Next we remove the thorns with the help of tweezers . To do this we are sliding our fingers over the salmon loin and where we touch that there are spines, carefully, we uncover the end a little and with the tongs we are pulling them gently.

Finally we cut the loins in half or into strips , as desired. If the spines have a thicker and a thinner area, we tuck the latter inwards so that the spine is all of a similar thickness and in this way get the whole piece to be done equally.

To add flavor to our loins, we are going to prepare a quick “broth” to use as a liquid base with which we are going to prepare the steamed salmon. To do this we will put a glass of water to which we will add the juice of a lemon, a splash of white wine (optional) a bay leaf, dried or fresh Provencal herbs (thyme, rosemary, basil, oregano...), a clove of garlic, salt and pepper. And with the lid on we will let it boil for about 10-15 minutes because that will make the flavors infuse so that they can later impregnate the salmon. Well, if you are in a hurry, directly place the loins and cut!

Do not forget to spread a little oil or non-stick spray on your basket so that the fish does not stick to the bottom and is easy to detach once ready.

The minimum temperature to prepare the salmon should be about 65ºC (ideally 80ºC) and we will have it cooking for about 5-7 minutes depending on the size. This is where the olal Vitalis gives us a lot, since it has a thermometer built into the lid to control the temperature, while the lid is made of glass and allows you to see the evolution of food cooking at all times.

WMF Vitalis steamer pot and Nezumi ceramic plate from Tokyo Design Studio.

Ingredients (for 2 people)

• 350g of skinless fresh salmon fillets
• ½ liter of water
• 1 bay leaf
• 1 garlic clove, crushed
• 200ml of white wine (optional)
• A bunch of fresh thyme
• Juice of 1 lemon cut into quarters and the skins
• Salt and pepper

Garrison:

• A bunch of bimis per person
• 250g baby new potatoes
• Any other vegetables to taste

Preparation

1. We begin by adding the water to the pot with the bay leaf, the wine (optional), the lemon juice, the skins, the fresh herbs, salt and pepper, and with the pot covered we let it begin to boil. We adjust the amount of liquid as we see it so that it does not touch the food in the basket.
2. Spray the basket of the steam cooker with oil or non-stick spray and put the potatoes in it, as they will take longer to be ready, about 15-17 or even 20 minutes depending on their size. The potatoes should be cooked at about 85ºC (the thermometer on the lid of the pot allows you to control the temperature).
3. Cut the salmon fillet into two equal pieces. Sprinkle with salt and pepper.
4. Once the first 8-9 minutes have elapsed, we place the bimis and cover the pot again. Now we will reduce the intensity of the fire a little so that the internal temperature of the pot remains at 75ºC and we will check that our pot still has enough liquid to continue cooking; but simply add one more glass of water.
5. Once there are only the last 5-7 minutes to finish, we place the salmon loins that will be ready immediately.
6. Serve hot freshly made, although it is just as delicious warm or even cold in a salad!