Steamed Salmon And Peas Recipes

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STEAMED SALMON WITH SNOW PEAS



Steamed Salmon With Snow Peas image

Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.

Provided by echo echo

Categories     < 30 Mins

Time 18m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
1 scallion, thinly sliced (white plus about 2 inches of green)
1/2 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
2 salmon fillets, skin removed, about 1 1/2 inch thick
nonstick cooking spray
1/2 lb snow peas

Steps:

  • Make sauce: Combine lime juice through scallion in a small bowl and whisk in oil with a tiny whisk or a fork. Set aside.
  • Rub ginger and garlic on the salmon.
  • Arrange salmon in a steamer basket coated with spray.
  • Run 2 inches of water into a saucepan and bring to a boil. Place steamer basket in saucepan, cover and steam 8 minutes.
  • Add snow peas to fish, cover again, and steam about 4-5 more minutes until peas are tender crisp.
  • Lay out a bed of snow peas on each of 2 dinner plates, top with fish and drizzle sauce over the top.

Nutrition Facts : Calories 433.1, Fat 12.3, SaturatedFat 2, Cholesterol 165.4, Sodium 386.6, Carbohydrate 9.9, Fiber 3.2, Sugar 4.8, Protein 67.1

CREAMED SALMON AND PEAS



Creamed Salmon and Peas image

Fast comfort food best served over white rice, toasted bread, a hot biscuit or puff pastry. Great meal from the pantry.

Provided by KissKiss

Categories     Toddler Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
salt and pepper
14 3/4 ounces salmon, drained and picked free of bones and skin
1 cup canned peas
1 teaspoon lemon juice
1/4 teaspoon dried dill

Steps:

  • Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
  • Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
  • When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
  • Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.

STEAMED SALMON AND PEAS



Steamed Salmon and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Yield Serves 4

Number Of Ingredients 12

Lettuce leaves, for lining steamer
Four 5- to 7- ounces skinless salmon fillets, (1/2 to 1 inch thick)
Salt and freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/4 cup , plus 1 1/2 tablespoons chopped, dill sprigs
2 tablespoons thyme leaves
4 small leaves cabbage
2 pounds (about 2 cups) peas, shelled
2 tablespoons unsalted butter, cut into 4 pieces
Chervil sprigs
3/4 cup nonfat yogurt
1 tablespoon freshly squeezed lemon juice, depending on sweetness of watermelon (optional)

Steps:

  • Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.
  • Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.
  • While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.
  • When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.

STEAMED SALMON WITH PEAS AND LEEKS



Steamed Salmon With Peas and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 fillets of fresh salmon, about 6 ounces each
2 tablespoons finely chopped shallots
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped parsley
Salt to taste
Freshly ground pepper to taste
1 cup fish stock, flavored with white wine
2 medium leeks, cut in julienne strips, 1 inch long
1 medium carrot, cut in julienne strips, 1 inch long
1 cup freshly shelled peas
4 ounces sweet butter
2 hard-cooked eggs
Salt and freshly ground pepper to taste
Juice of 1/2 lemon (1 1/2 tablespoons)

Steps:

  • Run fingers lightly over salmon fillets to check for bones.
  • Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool. Add 1 tablespoon each of chopped parsley and mint. Rub this mixture over the salmon. Season to taste with salt and pepper. This may be done ahead of time. Refrigerate salmon until ready to continue.
  • Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat. Place fish on rack; cover and steam until fish is cooked through. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness. When fish is done, remove from steamer, and place each fillet on a warm plate. Set aside in a warm place while finishing the recipe.
  • While salmon is steaming, coarsely chop eggs and set aside.
  • In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes. Add peas and cook 1 minute more.
  • Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
  • Place the saucepan with the juices over medium heat. Bring to a boil, and reduce to approximately 2 tablespoons. Over low heat, whisk in butter, a tablespoon at a time. Season with salt, pepper and lemon juice. Add remaining mint and parsley.
  • Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables. Serve with small buttered new potatoes, if desired.

Nutrition Facts : @context http, Calories 702, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 52 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 21 grams, Sodium 914 milligrams, Sugar 5 grams, TransFat 1 gram

CREAMED SALMON ON TOAST



Creamed Salmon on Toast image

A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like.

Provided by Jacque Helland

Categories     Seafood     Fish     Salmon

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cold milk
1 (10 ounce) can canned green peas, drained, liquid reserved
1 (14.75 ounce) can salmon
salt and pepper to taste

Steps:

  • In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
  • Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
  • Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g

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