Today we have a delicious steamed salmon, accompanied by baby potatoes and broccoli. A very simple, complete and healthy plan, full of flavour, don't you think? The recipe is brought to us by Patri, author of Sabores y Momentos , and she makes it with the new Vitalis pot from WMF , a great utensil for preparing delicious steamed recipes, and of which Patri gives you some tips to get the most out of it. Enjoy!
How wonderful, we are already on Easter break and this year the weather is great! These days, when we want to spend hours outdoors, relax and not complicate things too much in the kitchen with long preparations, healthy and simple recipes are the most popular!
That is why I bring you this recipe that is easy to prepare, quick but without skimping on flavour, nutrition and health benefits. It is the recipe for steamed salmon.
To make them I used my latest acquisition: I present to you the new Vitalis pot from WMF , a luxury kitchen helper that opens up a world of possibilities in steam cooking in a matter of minutes . Served freshly made with their garnish of vegetables and potatoes, these salmon fillets are my first recipe with it, and after trying it for the first time I assure you that it won't be the only one!
In just 6 minutes you will have dinner ready to serve on the table, that's how long it takes to steam salmon, 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 flavours of the food.
Nezumi ceramic plate by Tokyo Design Studio , Bérard olive wood cutting board , Pallarès carbon steel knife and Mediterránea glass tumbler.
Tips for steaming salmon fillets
I am going to explain how to prepare 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 and slide the blade of the knife flush with the skin to separate the skin and flesh. Then we turn it over and remove the entire area of the blood line (which is the greyish part between the skin and the flesh of the salmon), as it has a very strong flavour that overshadows the true flavour of the salmon.
Next, we remove the bones with the help of tweezers . To do this, we slide our fingers over the salmon loin and wherever we feel there are bones, carefully uncover the end a little and gently pull them out with the tweezers.
Finally, we cut the loins in half or into strips , as we like. If the loins have a thicker part and a thinner part, we push the latter inwards so that the loin is all of a similar thickness and in this way we can ensure that the whole piece is cooked evenly.
To add flavour to our fillets, we are going to prepare a quick “broth” to use as a liquid base with which we are going to steam the 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 as this will allow the flavours to infuse and then impregnate the salmon. Well, if you are in a hurry, just put the fillets in and get to work!
Don't forget to spread a little oil or non-stick spray in your basket so that the fish doesn't stick to the bottom and is easy to remove once it's ready.
The minimum temperature for preparing salmon should be around 65ºC (ideally 80ºC) and it will cook for around 5-7 minutes depending on the size. This is where the Olal Vitalis comes in handy, as it has a built-in thermometer in the lid to control the temperature, while the lid is made of glass and allows you to see the progress of the cooking of the food at all times.
WMF Vitalis steamerIngredients (for 2 people)
- 350gr of fresh salmon fillets without skin
- ½ liter of water
- 1 bay leaf
- 1 clove of garlic, crushed
- 200ml white wine (optional)
- A bunch of fresh thyme
- Juice of 1 lemon cut into quarters and the peels
- Salt and pepper
Garrison:
- A bunch of bimis per person
- 250gr of new baby potatoes
- Any other vegetables to taste
Preparation
- We begin by adding the water to the pot with the bay leaf, wine (optional), lemon juice, zest, fresh herbs, salt and pepper, and with the pot covered we let it start to boil. We adjust the amount of liquid as we see fit so that it does not touch the food in the basket.
- Spray the steamer basket with oil or non-stick spray and add the potatoes, as they will take longer to be ready, about 15-17 or even 20 minutes depending on the size. The potatoes should be cooked at about 85ºC (the thermometer on the lid of the pot allows you to control the temperature).
- Cut the salmon fillet into two equal pieces. Sprinkle with salt and pepper.
- After the first 8-9 minutes, place the bimis in the pot and cover the pot again. Now reduce the heat a little so that the temperature inside the pot remains at 75ºC and check that the pot still has enough liquid to continue cooking; if not, simply add another glass of water.
- With only 5-7 minutes left to finish, we add the salmon fillets which will be ready shortly.
- Serve hot, freshly made, although it is just as delicious warm or even cold in a salad!
