Equipment
Steamer pot
or Large pot with a tight-fitting lid
Steamer rack
or Heat-proof colander
Digital thermometer
Serving plates
Ingredients
4 servings
Main
- 4 salmon, cut into equal squares or rectangles
- 14 g unsalted butter, room temperature
- 2 g salt
- 1 g black pepper, freshly ground
Sauce and Garnish
- 218 g lemon-hazelnut butter sauce
- 15 g fresh herbs, chopped or shredded
- 30 g roasted hazelnuts, coarsely chopped
Nutrition (per serving)
645
Calories
32g
Protein
2g
Carbs
57g
Fat
1g
Fiber
0g
Sugar
278mg
Sodium
Method
01
Fill the steamer base with 5 cm of water and bring to a boil over high heat.
02
Coat the skinless side of each salmon portion with the softened butter and season evenly with salt and pepper.
03
Place the salmon portions onto the steamer rack with the buttered side facing downward.
04
Set the rack into the steamer, cover tightly, and steam for 6 minutes or until the internal temperature reaches 63°C (145°F).
6mLook for: Fish flakes easily with a forkFeel: Firm to the touch
05
Distribute the lemon-hazelnut butter sauce across four plates, top with a salmon fillet, and garnish with herbs and chopped hazelnuts.
Chef's Notes
- Ensure your salmon portions are roughly equal in thickness for even steaming. This guarantees all fillets cook simultaneously and to the same degree of doneness.
- For the lemon-hazelnut butter sauce, use high-quality unsalted butter. Its richness is a key component, and unsalted allows you to control the saltiness precisely.
- Don't overcrowd the steamer. If necessary, steam the salmon in batches to allow steam to circulate freely around each piece, ensuring a perfectly tender result.
- Toast the hazelnuts lightly before chopping. This intensifies their nutty flavor and adds a delightful crunch to the finished dish.
- Taste and adjust seasoning of the butter sauce before serving. The acidity of the lemon and the richness of the butter should be balanced.
Storage
Refrigerator: 2 days — Store sauce and fish separately if possible.
Reheating: Gently warm in a steamer or microwave at low power to avoid toughening the fish.
