- Preparation time
- Cooking time
Season the fillets lightly on both sides with salt and pepper and set in a plate.
In a medium bowl, whisk together the extra virgin olive oil, the lemon juice, the white wine, the vinegar, a teaspoon of salt, the teaspoon of fennel seeds, the dill finely chopped and pink pepper grains to taste; the marinade should be well seasoned. Pour the marinade over the salmon, cover the dish with wax paper, then foil, and refrigerate for 1 hour… Consider that as long you marinade the salmon, as discolored its meat will appear.
Some recipes require hours of marinade… I just marinade for 45 minutes, or one hour, so that the salmon remains less spongy and keeps its bright pink color.
After one hour, bring the salmon to room temperature, drain the marinade liquid, get rid of herbs or pepper grains and transfer into a bamboo steamer. Steam for 7-8 minuts over gentle boil.
Serve hot or cold with extra virgin olive oil and pink pepper in grains.
Marinated steamed salmon is a fish main course that you can side with any kind of salad or seasonal vegetables.
For steaming you might use a bamboo or a metal steamer, leaning over a pan of boiling water. To add extra flavor you can pour some fresh herbs and a shallot over the boil water.
An extra-light, delicate and summery main course, perfect for many reasons, especially because you can prepare it in advance, and store in the refrigerator for the day after, in a air tight container.