Steaming Salmon

Discussion in 'Professional Chefs' started by devilxchef, Apr 6, 2005.

  1. devilxchef

    devilxchef

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    What are the basics on giving steamed salmon flavour?
     
  2. kuan

    kuan Moderator Staff Member

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    Steam it Chinese style, in a solid pan, in a covered wok, with all your flavoring "stuff." The steam makes the sauce, so to speak.
     
  3. beefcheeks

    beefcheeks

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    Use aromatics like ginger, garlic, fennel, dill, or lemon and orange slices. place in steamer basket. You can place some on top too. Scallions and chives also good.

    I like the chinese style too, where after steaming I ladle some very hot peanut oil/soy sauce mixture over the fish along with some chopped cilantro. :lips: I usually do this for snapper or cod, not really salmon which I love crusted and broiled...or sauteed for that matter. :roll:
     
  4. devilxchef

    devilxchef

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    Thank you very much. I am entering a scholarship culinary competetion, and I need some ideas for a salmon based desert. Any ideas would be appreciated. Thanks
     
  5. kuan

    kuan Moderator Staff Member

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    Use the roe.
     
  6. nowiamone

    nowiamone

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    From the land (river) of the big Kenai King Salmon my I suggest, a fruit wood Smoked salmon in a mild cheese for a clever shaped spread, crispy (not sweet) tall triangle in mid plate, cracker, accompanied by a spicy/mild fruit and a balsamic reduction drizzle...................... sounds interesting......my have to work on this today!