Reviews Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary Servings: 1 cookschool_steamer_basket.jpg
Ingredients Ingredient Checklist 1/2 cup dry white wine 1/2 cup water 2 large lettuce leaves, for lining the basket 2 sprigs dill 1 salmon fillet (each about 7 ounces and 1 inch thick) Coarse salt and freshly ground pepper 1 small green-cabbage leaf, for the cup 1/2 cup shelled fresh English peas or frozen, defrosted 1/2 tablespoon unsalted butter, cut in half 1/2 cup plain yogurt 1 teaspoon fresh lemon juice
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 cookschool_steamer_basket.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
cookschool_steamer_basket.jpg
cookschool_steamer_basket.jpg
Ingredients
Ingredients
- 1/2 cup dry white wine 1/2 cup water 2 large lettuce leaves, for lining the basket 2 sprigs dill 1 salmon fillet (each about 7 ounces and 1 inch thick) Coarse salt and freshly ground pepper 1 small green-cabbage leaf, for the cup 1/2 cup shelled fresh English peas or frozen, defrosted 1/2 tablespoon unsalted butter, cut in half 1/2 cup plain yogurt 1 teaspoon fresh lemon juice
Directions
Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage “cup.” Place the peas in the cup. Dot peas evenly with butter and season with salt.
Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you’ll have to remove the basket to check).
Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 0
All Reviews for Steamed Salmon with Peas
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Salmon with Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
