Steamed salmon

Name: Steamed salmon
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Ingredients: Lemons 1; White onions ½; Zucchini 0.8 cup; Carrots; Green peppers 0.67 cup; Celery ½ cup; Pomodori di Pachino (cherry tomatoes) 3.5 oz; Potatoes medium 1; Bay leaves 3 leaves; Dill 2 sprigs; Rosemary 2 sprigs; Thyme 2 sprigs; Water 2 glasses; Extra virgin olive oil 11 spoonfuls; Fine salt to taste; Black pepper to taste; Salmon steaks (2 steaks) 0.9 lb

it es fr de br

748

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 748
Carbohydrates g 22.8
of which sugars g 16.1
Protein g 30.3
Fats g 59.5
of which saturated fat g 10.49
Fiber g 6.5
Cholesterol mg 49
Sodium mg 792

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 2
Cost: Average

PRESENTATION

If you're searching for something light and really tasty, this steamed salmon recipe is absolutely perfect. Especially when it's hot—like those warm Italian summers. It’s a must-try for anyone who loves fresh, uncomplicated food. You know, nothing that weighs you down. And the magic? It really happens when the salmon is cooked over aromatic water with lemon slices and fresh herbs. Seriously, tender and gently lemony without any fuss. Using a bamboo or metal steamer basket, this healthy salmon recipe keeps the fish moist and lets its natural taste just shine. Italians have their salmon a bunch of ways—grilled with parsley sauce, baked, or even al cartoccio (in foil)—but this steamed version? Famous for its lightness. Honestly, the aromatic steam does all the heavy lifting. Which is great.

In Italy, salmon never gets boring. Really, it doesn't. Thanks to all those regional twists, it stays exciting. People often toss in herbs like rosemary or bay leaves into the steaming water, giving each bite special flavors. A splash of olive oil or a side of simple veggies can turn this into a quick and easy salmon recipe that's also low in fat. For a quick salmon dinner when you're in a rush but crave something fresh and satisfying, this is it. And look, other Italian favorites, like 'salmone alla limoncina,' offer even more ways to enjoy this super versatile fish—maybe try it with a parsley sauce or over a salad. This salmon fillet recipe is perfect for anyone seeking a delicate and not-too-heavy meal, especially if clean, simple flavors are your thing. Whether you're aiming to eat healthier or just love clean, straightforward tastes, this dish really, really hits the spot.

How to prepare Steamed salmon

To prepare the steamed salmon, start by removing the skin and bones 1, or ask your fishmonger to prepare 2 equal fillets without bones and skin. Finely chop the herbs together 2, keeping only the bay leaves and a sprig of rosemary aside. Peel the lemon with a peeler, set aside the zest slices 3 and squeeze the juice.

Marinate the salmon fillets for 10 minutes in 8 tablespoons of olive oil, half of the chopped herbs, and the lemon juice 4. During this time, turn the fish in the marinade several times, salt 5 and pepper, then cover it with plastic wrap 6 and let it rest in the refrigerator for another 10 minutes.

Meanwhile, finely chop the onion 7 and start cutting the vegetables into approximately equal cubes, about half an inch: peel and cut the carrot 8, the zucchini, and the celery, after removing the strings. Cut the green bell pepper into quarters, remove the seeds and white filaments, peel the outer skin and also cut it into cubes 9.

Peel and cut the potato, then place it in a bowl with water to prevent it from browning 10. Finally, cut the cherry tomatoes into quarters, remove the pulp and seeds which you will blend with the help of an immersion blender, and cut the slices into cubes 11 12.

Put a large pot of water on the stove, on which you will place the steaming basket, and prepare flavored water with lemon zest, bay leaves, and a sprig of rosemary 13, then increase the heat and bring the water to 176°-194°F. Continue with the vegetables: heat 3 tablespoons of extra virgin olive oil in a pan and sauté the onion over medium-low heat. As soon as it starts to sizzle, add half a glass of water, lightly salt, and when the liquid has almost completely evaporated, add the potato cubes, celery, bell pepper, and carrots 14. Cook for 10 minutes over medium heat, slightly browning the potatoes. If the mixture dries out too much, add half a glass of water. Add the chopped zucchini and the remaining herbs 15, salt, pepper, and cook for another 10 minutes.

Finally, add the blended cherry tomato juice 16 and the cherry tomato cubes; cook for another 10 minutes ensuring all the vegetables are well cooked. Place the basket on the pot; remove the salmon fillets from the marinade and place them on the basket 17. Cook the fish inside the basket with the lid on for about 8-9 minutes (if the fillets are very thick, increase the cooking time), being careful to maintain a gentle boil throughout the cooking, otherwise, the fish pieces will flake too much 18. Plate the steamed salmon fillet with the vegetables around and serve.