Equipment
Ingredients
Salmon Preparation
- 300 g salmon fillets, skinless, pin bones removed
- 2 g fine sea salt
- 500 ml water
- 1 lemon, sliced
Fresh Herb Vinaigrette
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g fresh dill, finely chopped
- 5 g fresh flat-leaf parsley, finely chopped
- 15 g shallot, finely minced
- fine sea salt
- black pepper, freshly ground
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the lemon juice, Dijon mustard, and minced shallot. Allow to sit for 5 minutes to mellow the raw shallot flavor.
Slowly drizzle the extra virgin olive oil into the shallot mixture while whisking continuously to emulsify. Fold in the chopped dill and parsley, and season to taste with salt and freshly ground black pepper. Set aside.
Fill a saucepan with the water and add the lemon slices. Place the steamer basket inside, ensuring the water level sits below the bottom of the basket. Bring the water to a gentle boil over medium-high heat.
Pat the salmon fillets dry with a paper towel and season evenly on all sides with the fine sea salt.
Once the water is boiling, reduce the heat to maintain a steady simmer. Carefully place the seasoned salmon fillets into the steamer basket and cover with a tight-fitting lid. Steam until the fish is opaque on the outside but still slightly translucent in the center. The thickest part should register an internal temperature of 52°C/125°F for medium doneness.
Carefully remove the salmon from the steamer and transfer to warm serving plates. Generously spoon the fresh herb vinaigrette over the top of the fish and serve immediately.
Chef's Notes
- Ensure the water is at a gentle simmer, not a rolling boil, to treat the delicate fish gently. Aggressive boiling can cause the exterior of the fish to seize and overcook rapidly.
- Using an instant-read thermometer is the foolproof way to ensure perfect doneness. The temperature will continue to rise by a degree or two after removing the fish from the heat.
- Allowing the minced shallots to macerate in the lemon juice briefly helps remove their harsh, astringent bite while preserving their savory aromatic qualities.
- Feel free to swap the herbs based on seasonality. Chervil, tarragon, chives, or even a touch of fresh mint also work beautifully with this preparation.
Storage
Refrigerator: 2 days — Store salmon and vinaigrette in separate airtight containers.
Reheating: Serve chilled or at room temperature if made ahead to avoid overcooking the fish. If reheating is necessary, steam very gently for 2 minutes just to take the chill off.
