Steamed Salmon With Lemon-Hazelnut Butter
Updated August 16, 2015
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 pieces skinless, boneless salmon, each cut into equal-size squares or rectangles and each weighing about ½ pound
1 tablespoon butter at room temperature
Salt to taste if desired
Freshly ground pepper to taste
1 cup lemon-hazelnut butter sauce (see recipe)
½ cup chopped or shredded edible flower petals or fresh herbs such as chives or parsley
¼ cup coarsely chopped roasted hazelnuts
Nutritional analysis per serving (4 servings)
3 grams carbs; 176 milligrams cholesterol; 704 calories; 24 grams monosaturated fat; 6 grams polyunsaturated fat; 34 grams saturated fat; 69 grams fat; 2 grams fiber; 386 milligrams sodium; 20 grams protein; 1 gram sugar
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.
Powered by
Preparation
- Step 1
Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
- Step 2
Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
- Step 3
Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.
Private Notes