Steamed Dill Salmon

Here is an elegant recipe that can be served hot or cold. It can even be made a day ahead and has no added fat. It also makes a great base for a salmon salad that would be perfect for a brunch.


1 lbs.. Salmon Filet
1 cup Fish Stock
1/2 cup White Wine (not cooking wine)
1 large Shallot - minced
1 lemon
fresh Dill Sprigs or dried Dill Weed
White Pepper (optional)
Lettuce leaves

You will either need a bamboo steamer, steamer rack or a double boiler style steamer. In the bottom of the pot pour in the fish stock, white wine and juice of half the lemon. Also add the shallot and the dill sprigs (reserving a few) or 1 tblsp. of dried dill weed. Bring this to a simmer. Rinse your salmon well and check for any bones or scales. Place a couple of lettuce leaves on the bottom of your steamer rack. Place the salmon on the lettuce and lightly sprinkle on some white pepper. Place a few sprigs of dill on top or sprinkle the top lightly with the dried dill weed. Place over the simmering liquid and cover. Steam for 5 to 10 minutes depending on thickness until the salmon turns a very light (whitish) pink. Remove from heat and let cool covered. Serve at room temperature or chill covered in the refrigerator.

Serving Suggestions

This salmon is so versatile it can be served whole so people can flake off what they want or it can be sliced for individual portions. It goes well on toast points or with a bagel and cream cheese. If you really want to get fancy you can serve it with very thinly sliced red onion and capers.