Steamed Salmon Fillets With Herb Vinaigrette
- Total Time
- 15 minutes
- Rating
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Ingredients
- â…“cup chopped fresh herb like chervil, parsley or coriander
- â…“cup coarsely chopped scallions including green part
- 4tablespoons coarsely chopped chives
- 1tablespoon chopped fresh tarragon
- 1teaspoon minced garlic
- 6tablespoons olive oil
- 2tablespoons wine vinegar
- 1tablespoon Dijon mustard
- Salt and freshly ground pepper to taste
- 1hard-boiled egg, in quarters
- 4boneless skinless salmon fillets, about 6 ounces each
- 16large basil leaves, plus leaves for garnish
Nutritional analysis per serving (4 servings)
563 calories; 44 grams fat; 8 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 37 grams protein; 541 milligrams sodium
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