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Scroll down to see all the ' Fish Recipes ' items on this page.
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Salmon Steak on a Bed of Greens |
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Serves 3 Ingredients: 3 salmon steaks
1 bunch fresh basil, Italian flat-leaf parsley or Swiss chard, washed and spun dry in a salad spinner
1 lemon, sliced
1 medium onion, sliced thinly
1/3 cup dry white wine or fish stock
Directions: - Place the greens in the bottom of the pan and cover with lemon slices, then the salmon steaks.
- Top with the onion and fresh herbs.
- Pour the wine around the sides of the fish, not over it. Place the lid on the pan.
- Heat the pan on medium-high heat.
- After 6 to 8 minutes steam will begin to emerge from under the rim. Immediately reduce heat to low and cook for 5 to 10 minutes depending on how you like your fish cooked.
- If using an electric stove, remove from the hot burner and place on a slow burner for the 5 to 10 minutes cooking time.
- Alternatively, if you are not going to serve immediately, place the pan in the clip-on serving base and let the dish steam for between 10 to 20 minutes.
- Serve immediately.
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Poached Salmon |
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Serves 4 Ingredients: 1 large bundle of basil, spinach or fragrant herbs, washed and spun dry
1 red onion, sliced medium thick
1 lemon, sliced
1/4 cup of white wine
4 salmon fillets
Directions: - Remove the clip-on serving base.
- Place basil leaves into the bottom of the pan. Cut onion into slices and place on top of the basil.
- Pour white wine over onion and basil. Place salmon fillets on onion. Cut lemon into slices and place on top of salmon.
- Place lid on the pan and heat over medium-high setting until steam appears between the lid and the rim of the pan.
- Reduce heat to low setting and cook for 12-15 minutes depending on size.
Variation: Instead of cooking on the stove for 12-15 minutes, use the thermal cooking method. After cooking on low setting for 6-8 minutes, remove pan from stove and place into the clip-on serving base. Cook off the stove for 5-8 minutes depending on desired texture and size of fillets. This will save energy.
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