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Name: Steamed Salmon Fillets
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c White wine vinegar; 20 oz Salmon fillets; skin; salt and pepper to taste; 1/2 ts Ground coriander; 4 Sprigs fresh rosemary or

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INGREDIENTS

1/4 c White wine vinegar
20 oz Salmon fillets; skin
salt and pepper ; to taste
1/2 ts Ground coriander
4 Sprigs fresh rosemary ; or

INSTRUCTIONS

1. Fill the bottom of a steamer about half full with water and vinegar. Place the fish fillets on the rack of the steamer. Add salt sparingly and then sprinkle each fillet with coriander. Place 1 sprig rosemary or dill on each fillet. Cover, bring to a boil, and steam 5-6 minutes or until the fish is tender when pierced with the tip of a knife and has lost its raw look. To Plate: Place the fish fillets on warm serving plates, then spoon warm Fennel Yogurt Sauce over and around them. Position cucumber fingers and potato halves in spokes radiating from fish at the hub. (Do not remove the rosemary from the fish. Sprinkle with freshly ground pepper. Pats variation: Grilled, without oil, in ridged griddle; vinegar omitted; served with lemon wedges. Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF) 422 MG SODIUM ] The book is based on the PBS series: Pierre Franeys Cooking in Europe". Recipe by: Pierre Franey Cooks with His Friends Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 27, 1999, converted by MM_Buster v2.0l.

NOTES

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Steamed Salmon Fillets

1/4 c White wine vinegar
20 oz Salmon fillets; skin
 salt and pepper to taste
1/2 ts Ground coriander
4 Sprigs fresh rosemary or

1. Fill the bottom of a steamer about half full with water and vinegar.  Place the fish fillets on the rack of the steamer. Add salt sparingly and  then sprinkle each fillet with coriander. Place 1 sprig rosemary or dill on  each fillet. Cover, bring to a boil, and steam 5-6 minutes or until the  fish is tender when pierced with the tip of a knife and has lost its raw  look.    To Plate: Place the fish fillets on warm serving plates, then spoon warm  Fennel Yogurt Sauce over and around them. Position cucumber fingers and  potato halves in spokes radiating from fish at the hub. (Do not remove the  rosemary from the fish. Sprinkle with freshly ground pepper. Pats  variation: Grilled, without oil, in ridged griddle; vinegar omitted; served  with lemon wedges.    Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed  Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)  422 MG SODIUM ] The book is based on the PBS series: Pierre Franeys  Cooking in Europe".    Recipe by: Pierre Franey Cooks with His Friends    Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 27, 1999, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 4

Calories: 169
Calories from Fat: 44 (26%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.9g
Cholesterol 72.8mg		22 %
Sodium 133.3mg		5 %
Potassium 456.8mg		12 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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