Steamed Salmon in White Wine
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Salmon can be quite versatile, taking to just about any cooking method that works for fish. This recipe uses a closed container in the oven to gently steam the fillets, which helps keep them moist. It also prevents the flavors from escaping into the oven, so that all of the salmon, herb, and wine aromas are there to greet you when you open the package.
For a more elegant presentation, you can wrap each portion individually in parchment paper, so that everyone at the table can open their own when dinner is served.
- 4 salmon fillet portions, about 6 oz. each
- 1 cup dry white wine
- ¼ cup water
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 lemon, thinly sliced
- Salt and black pepper, to taste
- Preheat the oven to 375°F. In a large baking dish, place a rack to elevate the salmon above the bottom of the dish. Pour in the water and wine. Arrange the fillets on the rack. Season with salt and pepper, and scatter evenly with the herbs and lemon slices.
- Cover the dish tightly with aluminum foil, and slide into the oven. Bake for 20 to 25 minutes. Serve immediately, but be cautious to avoid hot steam when opening the foil.