Steamed Salmon with Peas
Steaming is one of the fastest and healthiest ways to cook—and it’s not just for vegetables. In this lesson, Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. She’ll show you how to cook chicken breasts in parchment paper for moist, flavorful meat, as well as how to clean and steam mussels. And if you’ve never used a bamboo steamer before, you’ll become a convert after watching Martha use one to prepare steamed salmon and peas simultaneously for a quick and easy dinner.
- 1/2 cup dry white wine
- 1/4 cup water, plus more if needed
- 5 large lettuce leaves, for lining the basket
- 2 sprigs dill
- 1 salmon fillet, about 7 ounces and 1 inch thick
- Coarse salt and freshly ground pepper
- 1 small green-cabbage leaf, for “cup”
- 1/2 pound fresh English peas, shelled (to yield 1/2 cup)
- 1/2 tablespoon unsalted butter, cut in half
- 1/2 cup plain yogurt
- 1 teaspoon fresh lemon juice
- Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 2lettuce leaves. Season both sides of salmon with salt and pepper and place on top of lettuce, then place a dill sprig over fish. Place remaining 3 lettuce leaves in the bottom basket and top with cabbage “cup.” Place peas in the cup. Dot peas evenly with butter and top with remaining dill sprig; season with salt and pepper.
- When the liquid in the skillet is boiling, set the basket withpeas in the skillet, rest the salmon basket on top, then secure the bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you’ll have to remove the top basket to check). You may need to add more water to the skillet.
- Whisk together yogurt, lemon juice, and salt and pepper to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.