How can I make my steamed salmon more interesting?

Question

Just with lemon and dill or is there more I can do? Nothing too complex though.

Answer 1

Add sliced ginger, lemon and dill..its nice..SUPERB!!

Answer 2

Ingredients
fresh dill, chopped
fresh chervil, chopped
fresh organic salmon, 13cm/5in square, approx 5mm/¼in thick
1 slice brown bread
125g/4oz smoked mackerel
2 large egg yolks



Method
1. Scatter the fresh herbs onto a double thickness of cling film in a 13cm/5in square, then season with salt and pepper. Place the salmon on the herbs and season the top with salt and pepper, place to one side.
2. Blitz the bread to make fine bread crumbs in a food processor.
3. Add the smoked mackerel and egg yolks, taste and correct the seasoning.
4. Place a line of the smoked mackerel on the top of the salmon.
5. Roll the salmon, then roll the parcel holding onto the ends until the parcel becomes sausage like and tie off the ends. Steam the parcel for 25-30 minutes, slice and serve.

Answer 3

I add slices of sweet onion (leeks would probably work good) and yellow and red pepper. Just steam it on the fish. (This works for other types of fish too.) When doing a whole trout or whole salmon, I put some inside as well as on top. People love it! It is so festive looking. I tried green pepper once and didn't like it. Too strong! I also try to serve a green veggie with this meal to add more color to the menu. A beautifully colored meal is more satisfying. Most of the time I make my fish in aluminum foil packets so that each person has their own serving. This is easiest when someone doesn't like peppers or onion -- simply leave it out of their packet! Good luck with your salmon and don't be afraid to experiment.

Answer 4

i do two different ways. the first one is i melt garlic and rosemary together with butter (about a cup) and then stir it all together and it's a great dipping sauce or just to put over the salmon. Another way to do it is cut up some carrotts, red and green peppers, and some other veggies that go well steamed...and put them in a pouch either in the oven or steam them...put two lemon slices and some other herbs on top of the salmon brest along with some olive oil and a tablespoon of butter. steam for however long you steam them for and when you cut open the pouch not only do you have a wonderful steamed aromatic salmon, but some juicy veggies as well. go to www.foodnetwork.com for more salmon ideas....they have tons of cooks who girll, broil, bake, steam, fry salmon.

Answer 5

Quick and easy - Lemon/Lime juice and dried corriander - -Garlic crushed/from a jar or tube - - any of the small sachets of ready sauce, sweet & sour, honey and lemon etcetc - - Drizzle honey and put on top on mashed sweet potato, yum ! - - sweet chilli sauce and serve with rice - - to save time marinating just pour these sauces over the salmon before cooking and then a few drizzles towards the end - ten minute cooking!.

Answer 6

Don`t steam it - place it on foil, add some finely chopped shallot, sea salt, cracked black pepper, a little vermouth (Noilly Prat or dry Martini or dry white wine) some dill or really finely chopped fennel, seal the foil & bake in a hot oven 10 - 12 mins, serve with new potatoes & fine french beans

Answer 7

You could make a creamy dill sauce. I made this when I was in a rush, and it turned out awesome. One would call it cheating but its really easy.
In a small sauce pan:
-melt 1 teapoon butter
-garlic powder, depending on your taste
-3 dollops of Dill flavored Philidelpia Cream Cheese
-1/2 cup 2% milk
-melt ingredients over low heat until creamy
-when done, add a couple of springs of fresh dill
-put on salmon and its done!
***if sauce looks to thick, add more milk
***if sauce looks to watery, add more cream cheese
(you could use 35% whipping cream instead of milk)

Answer 8

You could marinate it beforehand. There are lots of low fat marinades on the market in all sorts of flavours and because Salmon is quite a strong tasting fish it can stand up to the strong flavours.

Answer 9

hi, you could buy a packet of holandaise sauce or make some chili butter, just chop some chili up small and mix with butter then wrap in cling film and roll to a sausage shape and put in the fridge when it is film cut a slice and place on top of your cooked fish, yum, yum

Answer 10

Use vermouth instead of water. Add some sprigs of dill.