Steamed Salmon Fillets With Herb Vinaigrette
Published August 21, 1990
- Total Time
- 15 minutes
- Rating
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Ingredients
⅓ cup chopped fresh herb like chervil, parsley or coriander
⅓ cup coarsely chopped scallions including green part
4 tablespoons coarsely chopped chives
1 tablespoon chopped fresh tarragon
1 teaspoon minced garlic
6 tablespoons olive oil
2 tablespoons wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground pepper to taste
1 hard-boiled egg, in quarters
4 boneless skinless salmon fillets, about 6 ounces each
16 large basil leaves, plus leaves for garnish
Nutritional analysis per serving (4 servings)
2 grams carbs; 131 milligrams cholesterol; 563 calories; 22 grams monosaturated fat; 9 grams polyunsaturated fat; 8 grams saturated fat; 44 grams fat; 1 gram fiber; 541 milligrams sodium; 37 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chopped herb with the scallions, chives, tarragon, garlic, oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until the mixture is chopped fine. But overblending will harm texture.
- Step 2
Add the egg and blend briefly until the egg is coarsely blended.
- Step 3
Pour water into the bottom of a steamer. Season the fillets with salt and pepper and place them on a steamer rack. Lay 4 basil leaves over each fillet and cover. Bring the water to a boil and steam for 3 to 4 minutes. Do not overcook. The fish can be served hot or cold.
- Step 4
Transfer the fish to a serving plate. Spoon the vinaigrette over the fillets and garnish with fresh basil leaves.
Private Notes