This steamed salmon recipe ensures a juicy and succulent texture that embodies a rich lemony taste. Paired with aromatic dill sauce and seasoned bok choy, this dish is in good company.
In a medium sauce pot over low heat, melt butter. Add shallots and garlic and cook until translucent. Add vegetable broth, lemon juice, Dijonand stir to combine. Bring to a boil cooking for 2-3 minutes. Reduce heat and whisk in heavy cream. Let simmer, whisking constantly, until thickened. Remove from the heat and whisk in butter one piece at a time. Stir in pepper and dill.
Place salmon on enamel tray lined with parchment paper and season with salt and pepper.
Set Oven to Steam 1 (high) and place salmon on middle shelf position. Steam for six minutes.
While salmon is cooking add broccoli and bok choy to glass tray and season with salt and pepper.
Once salmon has cooked for six minutes, add vegetables to bottom shelf position and steam for another ten minutes. Remove vegetables.
Brush salmon with dill sauce and set Oven to Broil 1 (high).
Broil salmon for 3-4 minutes or until cooked to desired temperature.
Serve salmon with steamed vegetables and extra dill sauce.