Steamed Salmon With Lemon-Hazelnut Butter
- Total Time
- 15 minutes
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Ingredients
- 4pieces skinless, boneless salmon, each cut into equal-size squares or rectangles and each weighing about ½ pound
- 1tablespoon butter at room temperature
- Salt to taste if desired
- Freshly ground pepper to taste
- 1cup lemon-hazelnut butter sauce (see recipe)
- ½cup chopped or shredded edible flower petals or fresh herbs such as chives or parsley
- ¼cup coarsely chopped roasted hazelnuts
Nutritional analysis per serving (4 servings)
704 calories; 69 grams fat; 34 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 20 grams protein; 386 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
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.
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