Steamed Salmon with Lemon Scented Zucchini
Published December 20, 2012 | Written by James Schend
Steaming fish and poultry is a great way to lock in flavor, moisture, vitamins, and minerals. Be sure to serve the fish with some of the steaming liquid, as the liquid will soak up the flavor from the salmon and vegetables.
Cooking tip: Arthritis-fighting foods: salmon (omega-3 fatty acid), lemons (vitamin C)
|Serving size:||1 salmon fillet and approximately ½ cup vegetables|
|Calories per serving:||344|
|Total Fat 14.0g||22%|
- 1 onion, thinly sliced
- 1 lemon, thinly sliced
- 2 small zucchini, thinly sliced
- 1 cup white wine
- ½ cup water
- 4 (6-ounce) salmon fillets
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Step by Step:
- Place onion and next four ingredients in bottom of a large Dutch oven.
- Season fish evenly with salt and pepper. Fit a lightly greased steamer rack over vegetables in Dutch oven. Place over medium-high heat until liquid begins to boil.
- Reduce heat to medium-low and carefully place fish on rack. Cover and steam until cooked through, about 8 to 10 minutes.
- Serve fish on top of vegetables and poaching liquid and top with sliced olives. Garnish if desired.